Sunday, April 29, 2007

Frozen Honey Banana Pops Recipe

Frozen Honey Banana Pops

Makes 8 pops.
4 just-ripe bananas, peeled
8 craft sticks
1/2 cup honey
1 and 1/3 cups finely chopped nuts, coconut, minichocolate chips,
dried fruit, graham cracker crumbs, etc.

Cut bananas in half cross-wise. Insert craft stick into cut end.
Freeze skewered bananas for at least 30 minutes on wax paper-lined
tray. Spread desired toppings onto separate plates. Spoon about 1
tablespoon honey over each slightly frozen banana, rotating to coat
all sides. Roll banana in desired topping until coated on all sides,
pressing with fingertips to help toppings stick. Return pop to wax
paper-lined tray; repeat with rest of bananas. Freeze 15 minutes or
more to set. Serve.

This recipe for Frozen Honey Banana Pops is from National Honey Board.

Saturday, April 28, 2007

Pistachio Dream Cake Recipe

Pistachio Dream Cake

1 (18 OZ) light yellow cake mix
1 (1 OZ) instant sugar free pistachio pudding mix
1 (8 OZ) nonfat plain yogurt
3 egg whites
1 teaspoon vanilla
1 cup diet lemon lime soda
1 (2x9x13) baking dish, coated with nonstick cooking spray

(Preheat oven to 350 degrees)

1 and 1/2 cups cold skim milk
1 (1 OZ) instant sugar free pistachio pudding mix
2 cups light whipped topping

In a mixing bowl, combine dry cake mix, pudding mix, yogurt, egg
whites, vanilla; beat on low speed for 1 minute. gradually beat in
diet soda. pour into prepared pan, bake 20 to 25 minutes or until
cake tests done.

FROSTING: combine milk, pudding mix in mixing bowl, beat on low
speed for 2 minutes. fold in whipped topping. spread over cake
store cake in refrigerator.

This recipe for Pistachio Dream Cake is courtesy of Silveril, thanks!

Thursday, April 26, 2007

Banana Butter Recipe

Banana Butter


3 1/2 lb Bananas; ripe
3 c Sugar
1/2 c Lemon juice
1/2 c Maraschino cherries chopped
1 ts Butter


Peel and mash bananas. Measure 4 cups into a 4- to 6-quart pot or Dutch oven. Add sugar, lemon juice, cherries and butter. Mix well. Bring to a hard rolling boil, stirring constantly.
Reduce heat and simmer gently, uncovered, for 20 minutes, stirring often. Pour into hot jars, up to «-inch from the top. Adjust lids and process in a boiling water bath for 10 minutes.

This recipe for Banana Butter is from Lucky's Hillbilly Cookbook, thanks!

Wednesday, April 25, 2007

Pot-Roasted Ducks or Goose Recipe

Pot-Roasted Ducks or Goose

4-6 ducks or 1-2 geese
Salt and pepper, to taste
1/4 cup vegetable oil for browning
4 large white onions, divided
4 apples, divided
4 large bell peppers, divided
1/2 lb. andouille sausage
1 bunch celery
4 (14-oz.) cans chicken broth
1 tbl. Kitchen Bouquet
1 cup white wine (optional)

1. Salt and pepper birds inside and out.
2. Put oil in black iron pot that has a lid and heat to medium-high. Brown birds to a golden brown and then remove from pot. Pour out excess oil, but leave the drippings in pot.
3. Cut about 1 onion, 1 apple and 1 bell pepper and all of the andouille sausage in large chunks and fill the cavities of the birds. Finely chop the remaining onion, apple and bell pepper and all of the celery and set aside.
4. Pour the chicken broth, Kitchen Bouquet and white wine, if desired, into the pot. Place the stuffed ducks or geese in the liquid and smother with the reserved vegetables.
5. Cover pot and raise heat until liquid in pot begins to boil up through the chopped vegetables. Turn to simmer and cook, covered, for 4-5 hours on very low heat. When cooked, the meat will be juicy, tender and falling off the bone. Depending on the size of the birds, you may need to de-bone the meat in order to have room on the plate for wild pecan rice and vegetables. Bon appétit!
Serves 4.

This recipe for Pot-Roasted Ducks or Goose was sent to us by Johnny, thanks!

Tuesday, April 24, 2007

Cheeseburger Cupcake

Cheeseburger Cupcake


1 and 1/2 pounds ground beef
1/2 cup onions, chopped
1 and 1/2 cups kraft barbeque sauce
1 (12-Count) Hungry Jack biscuits
1 cup sharp american cheese, shredded


In a skillet, brown ground beef and onions, drain well, pour into
mixing bowl, add barbecue sauce, stir until sauce is well blended,
seperate biscuits and mold each inside a 12 cup muffin tin, forming
a biscuit cup, pour 1/2 cup of ground beef mixture into each cup
and top with cheese, bake at 325 degrees 15 to 20 minutes.

This recipe for Cheeseburger Cupcake was sent to us by Silveril, thanks!

Monday, April 23, 2007

Bacon Skillet Cornbread Recipe

Bacon Skillet Cornbread


1/4 cup bacon grease
1 large egg
2 to 3 tablespoons flour
1 cup buttermilk
3 or 4 slices bacon, cooked, drained, crumbled
2 cups corn meal
1 cast iron skillet


Preheat oven to 375 degrees, heat grease in skillet 1 minute, mix
egg, flour, buttermilk, bacon, cornmeal. mix well, pour into
skillet ( swirl bacon greased through mix with spoon ) bake 35 to
40 minutes or until golden brown.

This recipe for Bacon Skillet Cornbread was sent to us by Silveril, thanks!

Sunday, April 22, 2007

Jalapenorita Recipe


1/2 lime
Coarse salt
1 1/4 ounces gold tequila
3/4 ounce Grand Marnier
1/2 to 1 teaspoon TABASCO® brand Green Jalapeño Pepper Sauce

Rub rim of a goblet with cut side of lime, then dip rim into saucer of salt. Fill glass with ice. Squeeze juice from lime. Pour lime juice, tequila, Grand Marnier, and TABASCO® Green Sauce into an ice-filled cocktail shaker or pitcher and shake or stir vigorously. Strain into ice-filled glass and garnish with a slice of lime. Makes 1 serving.

This recipe for Jalapenorita was sent to us by Johnny, thanks!

Saturday, April 21, 2007

Silverado Stew Recipe

Silverado Stew

1 pound ground beef
1 large onion, diced
1 (15- or 16-ounce) can creamed corn
1 (15- or 16-ounce) can Veg-All, undrained
1 (15- or 16-ounce) can diced tomatoes, undrained
1 (15- or 16-ounce) can peas, undrained
1 (15- or 16-ounce) can cut green beans, undrained
1 (15- or 16-ounce can Spanish rice
1 (10-ounce) can Ro*Tel tomatoes and green chiles, undrained
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon salt

Brown meat and onion; drain. Place in crockpot. Empty cans into crockpot. Add spices, stir, and cover. Cook on LOW for 6 hours.

Makes 5 quarts.

This recipe for Silverado Stew was sent to us by Johnny, thanks!

Friday, April 20, 2007

Crawfish Roll Sandwich Recipe

Crawfish Roll Sandwich

1 1/2 lbs. (2 cups) cooked crawfish tails
1/2 cup chopped celery
1/4 cup chopped green onions
3/4 cup mayonnaise
1 tbl. lemon juice
1 tbl. Creole mustard
1 tsp. dill weed
Salt and pepper, to taste
6 Kaiser rolls or pistolets
1. In a mixing bowl, combine crawfish tails, celery and green onions, and set aside.
2. In a smaller bowl, mix mayonnaise, lemon juice, mustard and dill weed. Pour this dressing over the crawfish.
3. Toss lightly to coat everything, cover and chill for 30 minutes for flavors to meld.
4. To serve, toast rolls and add a little salt and pepper to the crawfish if needed. Divide filling among rolls and serve. Kitchen helpers: Kids can help measure and mix this dish.

Serves 6.

This recipe for Crawfish Roll Sandwich is by Tracey Koch, thanks!

Thursday, April 19, 2007

Bacon and Cheddar Beer Bread Recipe

Bacon and Cheddar Beer Bread

3 cups sifted White Lily self-rising flour
1 teaspoon freshly ground black pepper
2 envelopes Goya ham flavoring
2 tablespoons sugar
4 tablespoons cold butter, cut into cubes
1 cup (4 ounces) grated sharp Cheddar
1/2 cup cooked real bacon pieces
1 (12 ounce) bottle beer

In food processor fitted with the chopping blade, first 4 ingredients
Add butter. Process in pulses until it resembles meal. Stir in cheese
and bacon. Package airtight and store in the refrigerator. Give along
with a bottle of beer and baking instructions.
Baking Instructions:
BREAD LOAF: Preheat oven to 350 degrees. Grease a 9-by-5-inch bread
pan. Empty contents of package into a mixing bowl. Make a well in
center of ingredients. Pour beer into well. Stir by hand just until
ingredients are blended. Spread batter evenly in bread pan. Bake 40
to 50 minutes, until bread sounds hollow when tapped. Remove from
oven and place on cooling rack for 5 minutes. Remove bread from pan.
Bread slices cleaner and neater if allowed to cool before slicing.
Makes 1 loaf.
MUFFINS: Preheat oven to 400 degrees. Grease a standard-size, 12-cup
muffin tin. Divide batter in pan. Bake for 18-20 minutes, until pick
inserted in center of muffin comess out clean. Makes 12 muffins.

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This recipe for Bacon and Cheddar Beer Bread was sent to us by Siveril, thanks!

Wednesday, April 18, 2007

Fresh Strawberry Pie Recipe

Fresh Strawberry Pie

2-9 inch pie shells, baked
2 1/2 quarts fresh strawberries
1 cup white sugar
2 Tbs. cornstarch
1 cup boiling water
1-3 oz pkg. strawberry flavored jello

In saucepan,mix together the sugar, and corn starch; make sure to
blend corn starch completely. Add boiling water; and cook over medium
heat until thickens. Remove from heat. Add gelatin mix, and stir
until smooth. Let mixture cool to room temperature.
Place strawberries in baked pie shells; (can either slice and add to
glaze, then add to shell, or can place whole strawberries, points
facing up. Pour cooled gel mixture over berries. Refrigerate until
set, about 2 hours. Serve with whipped cream. If using sliced
berries, you may want to double the glaze. I do,because I don't think
1 batch covers all the berries nicely, and you won't need whole
batch, but the remaining, you can use on pancakes, with or without
more berries.

This recipe for Fresh Strawberry Pie was sent to us by Johnny. I think i may make this one next week, my Mom loves strawberries!

Tuesday, April 17, 2007

Spicy Fried Chicken Tenders Recipe

Spicy Fried Chicken Tenders

1 1/2 cups buttermilk, low fat
1 teaspoon salt
3 teaspoons Creole seasoning, divided (More Spice And Less Salt)
1 to 1 1/2 pounds boneless chicken tenders
2 cups all-purpose flour
2 to 3 cups shortening or Canola oil

In a large food storage bag, combine buttermilk, 1 teaspoons salt, and 2 teaspoons Creole seasoning. Add chicken; seal and refrigerate for about 2 hours.
Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag.

Add the chicken and toss to coat thoroughly.
Heat oil in a deep heavy skillet to about 350°. Fry several chicken pieces at a time. Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch. Serve with Come Back Sauce, Jezebel Sauce, or Sweet and Sour Sauce.
Serves 4 to 6.

A buttermilk marinade makes these chicken tenders extra flavorful and tender.
This recipe for Spicy Fried Chicken Tenders was sent to us by Johnny, once again, thanks my friend, keep them coming!

Monday, April 16, 2007

Crawfish Cakes with Sauce Recipe

Crawfish Cakes with Sauce

Makes 8 (3-inch) cakes.

1 lb. crawfish tails
1 tbl. Worcestershire sauce
Cayenne pepper, to taste
1/2 cup chopped green
1/2 cup mayonnaise
1/2 to 1 tsp. Tony Chachere's Original Seasoning, or to taste
1 or 2 cloves garlic, pressed or 1 tsp. minced garlic
2 large eggs, slightly beaten
1 1/4 to 11/2 cups seasoned bread crumbs

1/2 cup sour cream
1/4 tsp. salt
1 tbl. lime or lemon juice
2 tbls. chopped cilantro or
fresh parsley
Tabasco, to taste, optional

1. Combine all ingredients and mix well.
2. Serve a dollop of the sauce over or on the side of Crawfish Cakes.
1. Chop crawfish tails. This can be done in the food processor if you are careful to not over process. Use ON and OFF positions for just a few seconds. You want it chunky, but not mashed.
2. In separate bowl, mix crawfish tails with Worcestershire, cayenne, green onions, mayonnaise, seasoning, garlic and beaten eggs. Stir to combine.
3. Add just enough bread crumbs to bind ingredients together. Start with 1 1/4 cups and add as necessary.
4. Shape into 8 cakes or patties.
5. Cook on George Foreman grill or brown over medium heat in nonstick skillet with just a little oil.

This recipe for Crawfish Cakes with Sauce is from Served with Love, A Collection of Recipes from South Louisiana published by members of the South Baton Rouge Church of Christ. Adaptations were made to reduce bread and oil amounts. Sent to us by, Johnny, thanks!

Sunday, April 15, 2007

Sausage Biscuit and Gravy Casserole Recipe

Sausage Biscuit and Gravy Casserole

6 frozen biscuits
1 (12-oz.) pkg. bulk sausage
2 cups shredded Cheddar cheese, divided
6 large eggs, lightly beaten
2 cups milk
1 pkg. Pioneer Sausage Country Gravy or Pioneer Country Gravy Mix
3 tbls. butter, melted

1. Bake biscuits according to package directions. Cool slightly. Slice in half and set aside.
2. Brown sausage. Drain.
3. Layer biscuit bottoms in an 11x8-inch baking dish coated with nonstick cooking spray.
4. Sprinkle sausage over biscuits. Sprinkle 1 1/2 cups cheese over the top of sausage.
5. Whisk together eggs, milk and gravy mix. Pour over cheese. Top with biscuit tops browned side up. Cover and refrigerate overnight.
7. Bake uncovered at 325 degrees for 40 minutes. Top with remaining cheese; return to oven for 5 minutes or until a knife comes out clean. Drizzle butter over biscuits. Let stand 10 minutes before serving.

This recipe for Sausage Biscuit and Gravy Casserole is from Pioneer, and serves 6.

Friday, April 13, 2007

Duck and Andouille Spring Rolls Recipe

Duck and Andouille Spring Rolls

Vegetable mix:
1/4 white cabbage
little red cabbage
1 red onion
1/2 (one half) yellow onion
1 carrot
1 red bell pepper
soy sauce
Chinese 5 spice

Meat mix

1 bag cooked duck meat
5 links smoked sausage
Chinese 5 spice

For meat mix, rough chop in food processor. Place in bowl. Season with last two ingredients and place in a colander to drain. For vegetable mix, rough chop in food processor. Place both vegetable and meat mixture in middle of eggroll skin and wrap tight. Paint egg yolk on top corner. Roll in cornstarch. Fry until golden brown. Cool then chill. Serve with wasabi aioli, curry aioli and sweet soy.

This recipe for Duck and Andouille Spring Rolls is From Varnedoe's Carriage House, thanks!

Thursday, April 12, 2007

Cafe Tu Tu Tango's Black Bean Salsa Recipe

Cafe Tu Tu Tango's Black Bean Salsa


8 ounces dried black beans
1 and 1/4 cups fresh or frozen corn kernels
1 pound tomatillos, peeled, diced
1 bunch green onions, white and green parts, finely chopped
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1/4 cup olive oil
1/4 cup red wine vinegar
hot pepper sauce to taste
worcestershire sauce to taste
cumin to taste
salt to taste
pepper to taste


Place black beans in a large pot, cover with water and let soak overnight. Pick out any split beans, strain, returned to pot and cover with fresh water. Bring to a boil, reduce heat and simmer until beans just begin to burst, about 90 minutes. Strain gently and cool. Toss beans with corn, tomatillos, onions, peppers, olive
oil, vinegar. season to taste with the hot pepper sauce, worcestershire sauce, cumin, salt, pepper. refrigerate at least 180 minutes (3 hours). serve chilled or at room temperature.

This wonderful Cajun recipe for Cafe Tu Tu Tango's Black Bean Salsa was sent to us by Silveril, thanks!

Wednesday, April 11, 2007

Ro Tel Cornbread Recipe

Ro Tel Cornbread


(8 servings)

3/4 c White Cornmeal
3/4 c Yellow Cornmeal
3 tb Flour
1/4 ts Soda
1 1/2 ts Baking Powder
1 ts Salt
2 tb Vegetable Shortening; melted
1 c Buttermilk
1 Egg; beaten
1 Jalapeno; finely chopped
10 oz RO*TEL Tomatoes w/Green Chili
Me, I d add a lb of chopped up crawfish to it


Mix all ingredients together. Bake at 425 degrees for 25 to 30 minutes. This recipe comes from a book "Snake, Rattle, and RO*TEL

This recipe is once again from Johnny! Thanks!

Tuesday, April 10, 2007

Corned Beef BBQ Recipe

Corned Beef BBQ

1 small can corned beef
1/2 cup each chopped onion, chopped celery
1 cup each water, catsup
1/4 cup Worcestershire® sauce
2 tsp. each vinegar, sugar
Combine all ingredients in a saucepan, cooking slowly until heated through.

This recipe for Corned Beef BBQ is very good and fast. Thanks Johnny!

Monday, April 09, 2007

Stuffed Jalapenos Recipe

Stuffed Jalapenos

2 cans (7 oz. each) jalapeño peppers
6 oz. shredded Mexican-style cheese blend
1 lb. pork sausage, hot
1 pkg. (5.5 oz.) spicy seasoning coating mix


Slice peppers lengthwise, remove seeds and core; fill with cheese. Roll out sausage with rolling pin, between 2 layers of plastic wrap. Remove plastic from sausage, and wrap a thin coating of sausage around each jalapeño. Roll peppers in spicy seasoned coating mix. Bake at 350ºF. (175º C.) 15 - 25 minutes, or until brown and sizzling and cheese is all melted.

This recipe for Stuffed Jalapenos is part of our spicy recipe collection.

Saturday, April 07, 2007

Cajun Black-Eyed Pea And Pimiento Salad Recipe

Cajun Black-Eyed Pea And Pimiento Salad

Black-eyed peas with pimiento, parsley, tomato, Monterey Jack cheese
in a pepper sauce vinaigrette.

Dressing Ingredients:
2 tablespoons cider vinegar
1 teaspoon finely chopped fresh garlic
1 teaspoon vegetable oil
1/2 teaspoon hot pepper sauce

1/2 teaspoon granulated sugar
1/4 teaspoon salt

Salad Ingredients:
4 cups coarsely chopped tomatoes

1/2 cup chopped fresh parsley
1 (15-ounce) can black-eyed peas or black beans, rinsed, drained
1 (4-ounce) jar diced pimientos
2 ounces (1/2 cup) LAND O LAKES® Monterey Jack Cheese, cubed 1/4-
Lettuce leaves

Combine all dressing ingredients in jar with tight-fitting lid;
shake well.

Combine dressing and all salad ingredients except lettuce in large
bowl; mix well. Cover; refrigerate at least 1 hour.

To serve, place 1 lettuce leaf on each individual plate; top with 1
cup salad mixture.

This recipe for Cajun Black-Eyed Pea And Pimiento Salad makes 6 (1 cup) servings.

Friday, April 06, 2007

Root Beer Float Cake Recipe

Root Beer Float Cake

1 (18.25 oz.) yellow cake mix
1 (12 oz can) root beer
1/4 cup vegetable oil
3 large eggs

Root beer glaze:
1/2 cup confectioner's sugar
3 tablespoons root beer

Preheat oven to 350 degrees.
Beat together all ingredients until smooth.
Pour into a greased bundt pan.
Bake for 35 to 40 minutes.
Cool in pan for 15 minutes.
Remove from pan and cool.
Mix glaze ingredients.
Pierce top of cake with a long pick about every 2 inches,
and pour glaze over the top of the cake.
Serve with vanila ice cream.

This recipe for root beer float cake is another wonderful recipe sent to us from Johnny, thanks again!

Thursday, April 05, 2007

Yellow Cupcakes Recipe

Yellow Cupcakes

2 1/4 cups Cake Flour
3/4 cup SPLENDA(r) No Calorie Sweetener, Granular
1/4 cup Sugar
3/4 cup softened Unsalted Butter
1/2 cup Nonfat Dry Milk
2 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
3/4 cup Buttermilk
3 Eggs
2 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract

PREHEAT oven to 350°F. Place 18 paper baking cups into muffin pans.
Set aside. PLACE cake flour, SPLENDA(r) Granular, sugar and softened
unsalted butter in a large mixing bowl. Mix 1 to 2 minutes with
electric mixer set on medium speed, until butter is mixed into flour
mixture. ADD nonfat dry milk, baking powder, baking soda and salt.
Mix on low speed until blended. MIX buttermilk, eggs and extracts in
a small bowl. Stir well. Add 2/3 of the buttermilk mixture to the
flour mixture. Mix on medium speed mixing until the liquids are just
blended into the flour mixture. Stop the mixer and scrape the sides
and bottom of the bowl. Mix on medium-high speed about 45-60 seconds
until the batter starts to become lighter in appearance. Reduce mixer
speed to low and add remaining liquids. Mix on medium speed until
blended. Stop mixer and scrape sides and bottom of bowl again. Mix on
medium high speed an additional 30 seconds. POUR cake batter into
prepared pans. Bake cupcakes in preheated 350°F oven 12-15 minutes or
until a wooden toothpick inserted in the center of the cupcake comes
out clean.

Makes 18 cupcakes
Preparation Time: 20 minutes
Bake Time: 12-15 minutes

This recipe for Yellow Cupcakes was sent to us by Lord Silver, thanks so much!

Wednesday, April 04, 2007



2 - 3 pounds redfish
Hot sauce
Marinate redfish in hot sauce for 1 hour or more.
Beignet Breading:
3 cups flour 1 cup cornstarch
1 tablespoon paprika 1 teaspoon cayenne pepper
2 tablespoons salt 1/2 teaspoon garlic powder

Roll redfish in flour mixture and deep fry at 350 degrees until fish pieces float. Remove from deep fry and place on a paper towel.

Beignet Sauce:
1 cup mayonnaise
1/4 cup sour cream
Chopped parsley, to garnish
1 tablespoon Dijon mustard
Salt and pepper to taste
Mix together the above ingredients well.

Place a leaf of bibb lettuce on a salad plate. Spoon beignet sauce onto lettuce. Place redfish beignets on plate. Garnish with a carrot curl and serve.

This recipe for Redfish Beignets serves 4, and was brought to us by Lucky, thanks!

Tuesday, April 03, 2007

Deep Fried Jalapeno Slices Recipe

Deep Fried Jalapeno Slices

These are addictively delicious. Spicy and sinful. Best
if served with melted nacho cheese sauce.

Makes 4 to 8 servings.

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
2 eggs
1 cup beer
1/2 quart vegetable oil
2 cups sliced jalapeno peppers

1 Mix flour, salt, pepper, red chili powder, garlic
powder, eggs, and beer together in a bowl.
2 In a deep fryer, or large pot heat oil to 365 degrees F
(180 degrees C).
3 Dip the sliced jalapenos in the batter. Place battered
jalapenos in deep fryer. The jalapenos are fully cooked when
they float to the surface of the oil. They should be
golden brown and crispy.

These are addictively delicious. Spicy and sinful. Best
if served with melted nacho cheese sauce.

This recipe for Deep Fried Jalapeno Slices is another great recipe sent to us by Johnny, thanks friend, keep up the good work!

Monday, April 02, 2007

Cabo Killer Salsa Recipe

Cabo Killer Salsa

1 1/2 cup water
1 cup tomato sauce
1/2 cup onion, diced
9 habanero peppers, chopped
9 fresh jalapeno peppers, with seeds, chopped
2 tablespoons white vinegar
1/4 teaspoon sauce from a can of chipotles in adobo
1/4 teaspoon bottled hot sauce
1/4 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon dried minced garlic

In a small saucepan over medium heat, combine all of the ingredients and stir. Bring the mixture to a boil, then reduce the heat and simmer for about 35-40 minutes. Remove the pan from the heat. Transfer the salsa to a resealable plastic container and refrigerate it overnight.

Yield: About 2 cups

Heat Scale: Extremely hot

Johnny says: "Don't take the name lightly. This salsa will make you feel like you're dying. If it's too spicy, or you don't want to risk your life, simply use five habaneros and jalapenos instead of nine."

Sunday, April 01, 2007

Carne Guisada (Stewed Beef) Recipe

Carne Guisada (Stewed Beef)


2 pounds round steak, cut into 1-inch chunks
4 tablespoons all-purpose flour
2 tablespoons vegetable oil
Half of a large white onion, sliced
2 garlic cloves, chopped
2 medium tomatoes, chopped
1/4 cup chopped cilantro leaves
2 poblano chiles, roasted, peeled, seeded, and cut into 1/4-inch strips
1 cup beef broth
1 teaspoon sea salt or to taste
Frijoles Refritos
Arroz Mexicano
Flour tortillas


Dredge meat chunks in flour, coating well. In a heavy, 12-inch, deep-sided skillet or Dutch oven, heat the oil over medium heat and brown the meat thoroughly, stirring often, about 6 to 10 minutes. Add the onion, garlic, tomatoes, cilantro, and chiles and saute for 3 to 4 minutes. Add beef broth, reduce heat to low, cover, and cook for 1 hour to 1 hour and 20 minutes, or until the beef is tender and the mixture has cooked down to a thick sauce. Add salt.

Serve in individual serving bowls with Frijoles Refritos, Arroz Mexicano, and flour tortillas.

There are numerous versions of this tasty beef stew across the many states of Mexico. This particular rendition is from the northern state of Sonora and was passed down to Miguel from his beloved grandmother. In Arizona, where he grew up, it is often used as the hearty filling for burritos and tacos made with flour tortillas, the perfect portable meal.

Makes 6 to 8 Portions

This recipe for Carne Guisada (Stewed Beef) was sent in to us by Johnny, and is part of our Mexican recipes collection.

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