Search Results for '("C'

[BakerAunt]

New Mexican Tamales (Traditional)
Submitted by franciepad on September 17, 2005 at 1:25 pm

This is a traditional New Mexican Tamale recipe. It's lots of work and we only do it once a year. I make enough to have for Christmas Holidays and to freeze for the remainder of the year. It's a 2 or 3 day job. Spread it out however you wish. I wash the corn husks, and I make the meat and Chili sauce on the first day. I shred the meat and combine with the sauce, make the Masa and fill on the second day. If there's time, I steam them at that time, or refrigerate and steam them the next day. You can fill these with chicken, green Chili, whatever, but the Pork Tamales are traditional.

6 cups Masa
1 1/2 pounds pork roast
salt
corn husks

For Red Chili sauce:
24 red Chili pods
1 quart boiling water
1 teaspoon salt
1 Tablespoon oil
1 teaspoon Mexican oregano
1 teaspoon Cumin
1 cloves chopped garlic

Prepare corn husks by trimming, washing, and soaking in warm water. Drain and let sit overnight.
Cook pork roast in water to cover in pressure cooker, slow cooker, or whatever, until meat is falling off the bone. Chill overnight in the liquid.

Prepare chili sauce as follows:
Wash chili pods; remove stems, seeds and white veins. Place pods on baking sheet in warm oven (200 degrees) being careful that chili pods to not scorch, for about 10 minutes, stirring often and leaving oven door open. Remove pods from oven and add enough warm water to cover, and let soak for at least 15 minutes. Place pods in blender with seasoning and add enough water to cover. Leave about one inch or more of space in the glass container. Blend for 2 minutes. If sauce is too thick, add more water, and blend until skins disappear completely. Remove from blender and add enough water to give desired consistency. At this point, I strain the sauce to make sure that all the seeds and skins are removed. (Sixteen large chili pods will yield about 1 quart of sauce.)

Next day:
Remove meat from broth. Do not discard the fat - you need that for the Masa. Shred meat - however you wish - I do it by hand and then chop it. Add to chili sauce and set aside.

Prepare Masa:
Note: We use Masa that's already a dough - we can buy it frozen in the supermarket or at a tortilla factory here in town, but the procedure is basically the same.

For dried Masa: add pork broth and some of the fat and beat to the consistency of a thick cream - add water if necessary. Season with lots of salt to taste. Mixture requires lots of beating - it should "float" when dropped by a teaspoon into cold water. If it doesn't, add a little more pork fat and continue beating.

Hold corn husks open in your hand and spread with 2 tablespoons of masa and 1 heaping tablespoon of the red chili pork mixture. Fold sides together, bring top and bottom of husk together and tie with corn husk strings, or fold over the top of the corn husk to encase the filling.

When all of the tamales are filled, steam for 40 minutes to an hour.

This recipe makes about 5 dozen tamales.

[BakerAunt]

Lemon Cheesecake
Submitted by franciepad on January 09, 2005 at 12:55 pm

This is yummy and NO BAD CARBS!. Even my cheese cake lovin' brother thought it was great - never knew it was "diet" cheese cake.

Since my cheesecake cracked a bit on top - I'm going to try using a lower heat (250 degree) and maybe leaving the cake in the oven longer than an hour to cool. It didn't crack till I took it out of the oven, so that may be the key.

16 oz. cream cheese, softened
12 packages Splenda (or 1/2 cup sugar)
3 large eggs
3 Tablespoons fresh lemon juice
grated zest of 1 lemon
1 1/2 teaspoons vanilla
1/4 teaspoon salt
3 cups sour cream

Preheat oven to 350 degrees.

In a mixing bowl, beat the cream cheese and sweetener until very smooth, about 3 minutes. Add eggs one at a time and beat well after each addition. Add lemon juice, zest, salt and vanilla. Beat in sour cream until just blended.

Grease an 8 inch pan with 2 1/2 inch sides and line with greased parchment paper. Wrap in aluminum foil if using spring form pan. Pour batter in pan and set in another pan with about 1 inch of hot water. Bake for 45 minutes.

Turn off the oven - DON'T OPEN DOOR - and let cake cool for 1 hour. Remove from oven after an hour and cool to room temperature, about an hour Cover and refrigerate overnight. Unmold onto a plate. Top with fruit if desired.

[BakerAunt]

Hungarian Goulash with Rice
Submitted by franciepad on March 18, 2005 at 4:16 pm

Easy recipe and one of my daughter's favorite dinners.

3 lb. stew beef
1/4 c olive oil
1 large pound onion thinly sliced
4 Tbs. paprika
2 Tbs. tomato paste
Salt and freshly ground pepper to taste
1 Pinch marjoram
2 Tbsp. wine vinegar
1 tsp caraway seed (optional)
Beef Stock

Cut the stew beef into large chunks.

Heat the olive oil in a large skillet over low heat. Add the onions and cook until golden brown, stirring frequently. Add the paprika, 1/4 cup water, and beef and cook, stirring until the water evaporates. Add the tomato paste, salt, pepper, marjoram and vinegar and caraway seed and stir well. Turn into a large casserole and add enough beef stock to cover. Bake in a preheated 320 degree oven for 2 -1/2 hours or until the beef is tender.

Serve over rice. (It's great with hot buttered noodles as well)

• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Grandma Fran's Green Chili Stew
Submitted by franciepad on February 24, 2004 at 10:40 pm

Everyone loves my Green Chili Stew. Living in New Mexico, we have the best green chili available. You can, if you have to, use canned green chili. Use as much as you think you can handle.

1/2 medium onion - chopped
2-3 Strips Bacon
1 Tablespoon cooking oil
1 pound lean ground beef
2-3 cloves garlic - finely chopped
1/4 - 1/2 cup flour
water and/or chicken stock
peeled, seeded and roasted, chopped New Mexico green chile (or canned - I use about 1 pound of roasted whole chili - maybe 4 small cans - or to your taste)
1 can chopped tomatoes with liquid
2 medium potatoes cut into bite size cubes
Salt and Pepper to taste
1/2 teaspoon Mexican Oregano Leaves crushed
1 teaspoon Cumin Powder

Cut up bacon into small pieces. Sauté until crispy. Add onion in with the bacon, sauté until translucent. Do not brown onion. Add chopped garlic, sauté 1 minute. Add ground beef and sauté until meat loses red color.

Add flour and cook for a minute or 2 until flour is cooked. Add chilies and tomatoes with the juice. Add water/chicken broth to consistency desired. Add potatoes, (note that potatoes will also thicken broth as it cooks) salt and pepper, cumin and Mexican oregano. Cook over medium heat, uncovered, until potatoes are tender.

[BakerAunt]

Fran's Coleslaw
Submitted by franciepad on August 15, 2004 at 5:29 pm

1 small/medium cabbage
1 green pepper
1 red pepper
1 small onion
1/2 cup canola oil mayonnaise
1/4 cup red wine vinegar
2-3 Tbs. Splenda
1 tsp. celery seeds (optional)
Salt and Pepper to taste

Remove core and shred cabbage very fine (I use a mandolin). Slice onion in half and slice very thin (same thickness as cabbage). Dice the red and green peppers and add to cabbage and onion.

Combine mayonnaise, red wine vinegar and Splenda (to your taste). Add celery seed (if using) and salt and pepper to taste. Pour dressing over veggies and toss lightly. Refrigerate for at least 3-4 hours before serving.

[BakerAunt]

Cream of Broccoli (or Cauliflower) Soup
Submitted by franciepad on October 27, 2004 at 7:51 pm

1 large or 2 small heads of broccoli
4 Tablespoons butter
2 or 3 leeks, cleaned and sliced
4 teaspoons flour
6 cups chicken stock
1 teaspoon lemon juice
3 egg yolks
1 1/2 cups heavy cream (or part whole milk)
salt
white pepper
cayenne pepper
1/4 teas lemon juice
2 tablespoons minced fresh chives, or parsley

Clean broccoli, cut away thick stem and tear off green leaves. Separate into small flowerets and put aside about 16 small flowerets to be used as garnish later. Slice the remaining broccoli into pieces 1/2 inch thick.

Melt butter and sauté leeks, but don't let them color. Stir in flour. Cook roux a minute or so. Don't let it color. Pour in the stock all at once and beat with a whisk until smooth. Reduce heat and simmer for about 15 minutes.

Add sliced broccoli and bring to a boil. Reduce heat and half cover pan and simmer until broccoli is tender enough to mash against sides of pan. Puree soup when broccoli is tender.

Meanwhile, simmer the reserved flowerets in a little bit of cold water, salt and teaspoon of lemon juice until tender. Drain and put aside.

In small bowl, whisk eggs and heavy cream. Temper the mixture with a ladle full of the hot soup and then add another ladleful. Pour the mixture into the soup and stir as you pour. Cook over medium heat until the soup almost reaches a boil, then reduce to a simmer.

Mix in seasonings and 1/4 tsp. of the lemon juice. Serve with flowerets and buttered croutons on top, sprinkle with parsley or chives.

Approximately 8 servings.
Note: You can use canned chicken stock if you'd like.

[BakerAunt]

Cookie Dough Hamentaschen
Submitted by franciepad on March 09, 2006 at 11:17 am

This recipe is from a book I bought in 1966 that was published in 1956. I've posted the fillings, but I believe you can buy Prune Levkar (spelling?) and use that. These are "traditional" fillings.

1 cup sugar
1 1/3 cups shortening
2 eggs
6 Tablespoons Water
1/2 teaspoon vanilla
4 cups sifted flour

Cream together sugar and shortening. Add eggs and continue creaming until smooth. Stir in water and vanilla. Add sifted flour, mixing until the dough forms a ball. Wrap in saran and refrigerate overnight.

Pinch off pieces of dough to form balls the size of a very small apple. Roll out or pat out each piece on waxed paper to form a circle 1/4 inch thick. Place portion of filling in center of each round. Bring three sides of the circle together at the center to form a triangle. Pinch the edges together to form a slight seam or ridge.

Bake on a greased baking tin at 375 degrees until golden brown. Approximately 15 minutes. Makes 24.

FILLING:
Prune
1 pound stewed prunes
1 cup chopped nuts
1 Tbs. lemon juice
1/4 tsp cinnamon mixed with a Tbs sugar
Remove pits from prunes. Chop prunes and nuts together very fine. Add lemon juice and cinnamon-sugar mixture.

Poppy Seed
1 cup poppy seeds
boiling water
2 Tbsp. sugar
1/4 cup honey
pinch of salt
1/2 cup water
1/2 cup finely chopped almonds

Pour boiling water over poppy seeds and let stand until cool; drain. Pound seeds well (if they are large they can be run through a food grinder.) Cook together poppy seed, sugar, honey, salt and water over moderate heat until thick, stirring frequently. Remove from heat and stir in chopped almonds. Cool

Cheese
8 ounces dry cottage cheese
3 ounces cream cheese
2 eggs, well beaten
2 tablespoons cracker meal
1/3 cup sugar
1/2 teas cinnamon

Rub cottage cheese through a sieve. Cream together cottage cheese and cream cheese, using a fork. Combine all ingredients and mix well.

[BakerAunt]

Chocolate Cake with Chocolate Buttercream
Submitted by franciepad on March 18, 2005 at 3:48 pm

This is a wonderful, deep, dark chocolate cake with a chocolate buttercream frosting/filling that's good enough to eat with a spoon right out of the bowl.

Note: Use a 10 ounce coffee mug to measure ingredients.

FOR CAKE
3/4 cup butter flavored Crisco
3 1/4 mugs all purpose flour, plus 2 tablespoons
3 mugs sugar
1 1/2 teaspoons baking soda
5 heaping tablespoons cocoa powder
3 large eggs
milk
1 1/2 teaspoons vanilla
1 1/2 mugs boiling water

CHOCOLATE BUTTER CREAM FILLING
12 ounces Semisweet chocolate chips
3 egg whites
1 1/2 cups superfine granulated sugar
1 1/2 pounds butter, room temperature
1 teaspoon vanilla

CHOCOLATE GANACHE
2 cups whipping cream
2 tablespoons butter
24 ounces semisweet chocolate chips

FOR CAKE:
Preheat oven to 350 degrees. Prepare 2 (10 inch) cake pans, greased and floured, lined with parchment paper.

Cut shortening in to dry ingredients. Place 3 eggs in a large coffee mug (10 ounce mug) and add milk to fill the rest of the cup. Add to dry ingredients in bowl. Add another 1/2 mug of milk; vanilla and boiling water.

Mix for 2 minutes on medium speed. Scrape down sides of bowl. Pour into prepared pans.

Bake for 45 - 55 minutes until cake tester comes out clean. Cool in pan for 15 minutes. Remove, remove parchment paper and allow to cool completely.

CHOCOLATE BUTTERCREAM FILLING:
Melt chocolate in double boiler - remove and set aside.

Place 3 egg whites in the double boiler with sugar and cook over medium heat until warm to the touch and sugar dissolved.

Place in large mixing bowl and beat until cool. Add the melted chocolate. When cool, add butter and vanilla. Mix until fluffy. Use this mixture as filling and first layer of frosting on cake. Place cake with the buttercream in the freezer for 1/2 hour to firm up before covering with the ganache.

CHOCOLATE GANACHE:
In a saucepan, mix and bring to a simmer, the whipping cream and butter. Add in the chocolate chips and stir until smooth Let sit until cool. Frost cake with the ganache.

[BakerAunt]

Casa Vieja Gazpacho
Submitted by franciepad on May 31, 2009 at 2:23 pm

Quite a few years back, our very favorite restaurant was in a 250 year old adobe house that had been converted to a restaurant. They called it Casa Vieja (old house). It was Northern Italian food and just a delight. One of the items they had on their summer menu was a delicious Gazpacho. Having had the opportunity to meet the Chef, I asked him for the recipe and he was more than happy to share. This was one of my Mother's all-time favorite Gazpacho and she had sampled it in many a fine restaurant. Easy to make and a refreshing change from ordinary salads!

1 Medium Onion
1 Medium Green Pepper
2-3 cloves garlic
2 English Cucumbers (unpeeled)
1/2 cup Extra Virgin Olive Oil
1/2 cup Red Wine Vinegar
1 1/2 teaspoons Kosher salt (to taste)
Fresh Ground Pepper (to taste)
1 teaspoon Cumin seed (or ground cumin)
Tabasco - to taste
1 32oz jar of good Tomato Juice

Chop all the ingredients. Combine; let sit covered for 4-6 hours in refrigerator to allow the flavors to blend. To serve - remove from refrigerator about 1 1/2 hours before serving. Soup should be served cool, but not cold.

[BakerAunt]

Carne Adovada
Submitted by franciepad on March 05, 2004 at 10:11 am

2 lbs. Pork Sirloin Roast
New Mexican Red Chili Pods or Red Chili Powder (100% Pure Red Chili only)
Salt
Pepper
Mexican Oregano
Cumin Powder
Garlic Cloves
Red Chili Sauce (see recipe)

If using dried chili pods, remove seeds and stems; roast on sheet pan in 400 degree oven in single layer. Should only take about 4 minutes When you can smell the chili, remove them from oven - be sure not to burn them. Place roasted chili in a large bowl and cover with boiling water. Allow to soak until they become soft and pliable. Put chili in a blender along with some of the soaking liquid and blend the "heck" out of them. Add a garlic clove and some salt, the Mexican oregano, and Cumin powder. Add water if needed - just to facilitate blending. This should be like a medium thick paste. (If using the powder, add the seasonings and enough warm water to make a medium thick paste.)

Mix the chili with the pork and marinate in refrigerator overnight or up to 3 days.

Pressure cook meat and chili mixture for 25 -35 minutes until meat is tender. To serve, strain off liquid, add red chili sauce and pass the flour tortillas!

Note:
Pork can also be roasted in a 350 oven till tender or you can use a crock pot if desired.
How many chili pods? Enough to fill a cookie sheet in one layer. How much chili powder? Probably about 1 to 1 1/2 cups.

[BakerAunt]

Calabacitas
Submitted by franciepad on April 22, 2004 at 12:40 pm

A delicious side dish for a New Mexican dinner. I've also served this as a side for a summer BBQ. It just about goes with everything.

1 Large Pkg. Frozen Corn (white or yellow)
1 Medium Onion - diced
2-3 Small to Medium Zucchini - diced (or any kind of squash you like. My husband prefers patty pan squash)
2 strips Bacon
Garlic
Salt
Pepper
Fresh Roasted NM Green Chili to taste - chopped
1 fresh tomato - diced
Grated Cheese (Cheddar and/or Jack or both)

Sauté bacon till crisp. Remove from pan and crumble and reserve. Drain all but about 2 Tbs. bacon drippings and sauté onions till tender, add garlic and squash and sauté 3 minutes. Add corn kernels, diced tomato and chili; sauté 5 minutes or so. Don't overcook. Mix in bacon bits. Place in a buttered casserole dish - I like to use an au gratin dish. Top with cheese and bake in 400 oven until cheese is melted and bubbly.

• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

Broccoli Salad
Submitted by franciepad on May 03, 2005 at 12:02 am

This is a really nice salad. I make it all year 'round and can make a meal out of it for myself.

6-8 slices of bacon
2 bunches fresh broccoli, chopped
1 1/2 cups shredded cheddar cheese
1 large red onion chopped
1/4 cup red wine vinegar
1/8 cup white sugar (I substitute Splenda to my taste)
2 teaspoons black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 tsp. fresh lemon juice

Cook bacon till crispy; drain, crumble and set aside.

In a large bowl, combine broccoli, cheese and onion. Mix the red wine vinegar with the sugar, pepper, salt, mayonnaise, and lemon juice. Add crumbled bacon and mix well. Cover and refrigerate until ready to serve. This makes about 8-12 servings as a side salad. Enjoy!

[BakerAunt]

Blintz Loaf
Submitted by franciepad on July 28, 2006 at 2:35 pm

I had seen a lady on PBS during their fund raiser weekend make this. Didn't copy the recipe but it was intriguing and I found one on Cooks.com. It's so simple and soooo good. You don't have to mess with the crepes.

1 lb. cottage cheese (can be low fat)
1/2 stick melted butter
1/2 cup flour (I use the new Organic White Whole Wheat)
1/2 tsp baking powder
4 tsp. sugar (I used 5-6 Tbs. of Splenda)
3 eggs

Melt butter and cool slightly. In a food processor, mix melted butter and cheese till really smooth. Add rest of ingredients, mix and pour into a well buttered loaf pan*.

Bake at 350 degrees for 40 minutes or until brown and firm.

*I use a glass pan and the loaf gets brown all the way around and it tastes, and looks like the crepes I was too lazy to mess with! LOL

Serve with your choice of toppings. Blueberries, cherries, sour cream, strawberries - whatever you like.

[BakerAunt]

Biscochitos
Submitted by franciepad on November 28, 2007 at 10:03 pm

These are a traditional New Mexican anise cookie, covered in cinnamon sugar. It's just not Christmas in Albuquerque without them. I always double this recipe and usually make more before the holiday season is over.

1/2 cup shortening (Crisco, lard, or unsalted butter - I use Crisco)
2/3 cup sugar
1 egg
1 tsp anise seeds
1/8 tsp anise extract
1 Tbs. Brandy
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 teaspoon salt
1/4 cup sugar mixed with 1/4 tsp cinnamon for dredging

Preheat oven to 350.

Combine first 5 ingredients in a food processor and blend until shortening and sugar are creamed. With a fork, mix the flour, baking powder and salt in a mixing bowl. Add the shortening mixture from the food processor and blend until no loose flour appears in the bowl and cookie dough begins to form a mass.

Roll dough out to 1/4 inch thick and cut cookie shapes. Dredge in cinnamon sugar on one side. Arrange close together on ungreased cookie sheets. Bake for 10 minutes until pale blonde. Cool on cookie sheet for 5 minutes. Store in cookie jar, paper bag, or freeze.

Makes about 2 dozen cookies, depending on your cutter.

[BakerAunt]

Make-Ahead French Toast Casserole
Submitted by GinaG on November 15, 2011 at 2:08 am

Requested by Mike Nolan
Yield: 8 servings
Source: ATK Family Baking

CASSEROLE:
1 (16 ounce) Loaf of French Bread, sliced 1/2 inch thick
8 large eggs
2 C Whole Milk
2 C Half and Half
1 T Granulated sugar
2 t Vanilla extract
1/2 t Ground cinnamon
1/2 t Ground nutmeg

TOPPING:
12 T (1 1/2 sticks) Unsalted butter
1 1/2 C (9.5 ounces)Packed, light brown sugar
3 T Corn syrup
1 C (4 ounces) Pecans, coarsely chopped

1. For the casserole: Adjust the oven racks to upper and lower middle positions and heat oven to 325 degrees. Arrange the bread in a single layer on 2 baking sheets. Toast in oven until dried and lightly golden, about 25 minutes, switching and rotating halfway through baking. Set bread aside to cool.

2. Grease a 9 X 13 inch baking dish. Layer the toasted bread tightly into prepared baking dish. You should have two layers. Whisk together the eggs, milk, half and half,vanilla, sugar, cinnamon and nutmeg and pour evenly over bread. press lightly to submerge.

3. Cover tightly with plastic wrap and refrigerate for at least 8 hours, up to 24 hours. When ready to bake, adjust rack to middle position and preheat oven to 325 degrees.

4. For the topping: Mix the butter, brown sugar and corn syrup together until smooth then stir in the pecans. Spoon the topping over the casserole and spread it in an even layer. place the baking dish onto a rimmed baking sheet and bake until puffed and golden, about 60 minutes. Let cool slightly before serving.

Variation:
Rum-Raisin Make Ahead French Toast Casserole
Microwave on high; 1 1/2 C of raisins and 1/2 C of rum in a microwave-safe, covered bowl until mixture comes to a boil, 1 to 3 minutes. Set aside, covered until raisins are plump, about 15 minutes. Drain the raisins, discarding excess rum and sprinkle between the two layers of bread in step 2 of recipe instructions.

Reasons to toast:
It was noted by ATK that while it adds an extra step to prep, toasting the bread prior to assembling the casserole is important. The drier bread more readily absorbs the custard so that the texture is creamier. The lightly browned bread adds a nutty flavor reinforcing the flavor of the pecan topping.
comments

Submitted by Mike Nolan on Sat, 2011-11-19 00:23.
I wonder if it would work with a gluten-free bread?

Submitted by GinaG on Sun, 2011-11-20 19:44.
Why not just try like a single servings worth to test it? Personally, I can't think of why it wouldn't work, but you have more experience baking GF than anyone I know. I should be asking YOU!

Submitted by puddinglover on Sat, 2011-11-19 20:08.
I really like the idea of toasting the bread--would think it would be easier than trying to have stale, but not moldy, bread on hand when you wanted to make this recipe. Can't wait to try!

Submitted by Mike Nolan on Sun, 2011-11-20 16:06.
When we make Challah French toast, we usually slice the bread the day before and allow it to dry overnight. But in a pinch, I've put the slices in the oven at 140 degrees (the lowest setting) and let it dry out there for an hour or so.

Submitted by GinaG on Sun, 2011-11-20 19:49.
For that bread pudding recipe I gave you, I don't toast the bread or dry it out at all, I don't even soak the bread before baking like some recipes call for!

Submitted by GinaG on Sun, 2011-11-20 19:47.
Dear Puddinglover:
Please tell how it comes out, your feedback will help people more: I haven't personally tried it; I submitted it on request from what I know to be a very reliable source: America's Test Kitchen