I absolutely love cooking, and gardening. Can't wait for those first homegrown tomatoes and jalapenos. It will be salsa time! Ay yi yi!
Until then, here's a couple of my mother's tried and true recipes that always go over well.
This one's good for a crowd:
Sopa de Fideo
2 lbs. hamburger
1 pkg. vermicelli noodles
3 Tbsp. vegetable oil
1/2 C. chopped green pepper
2 C. thinly sliced onions
2 C. sliced celery
1 large can of stewed or whole tomatos
1 can of whole kernel corn, drained
1 C. water
1 tsp. pepper
3 tsp. salt
3 tsp. chili powder
2 tsp. garlic powder
Velveeta to melt on top (If its' got Velveeta melted on top it has to be good!)
Heat oil and brown vermicelli until golden. Add burger and cook until slightly browned. Add remaining ingredients, except cheese, and simmer for 25 minutes covered.
Cover with cheese and simmer 5 minutes longer or until cheese melts.
This easy to put together on a busy weeknight, tasty too, if you can handle canned corned beef hash.
Crescent Hash Pie
1/2 C. grated Cheddar cheese
1/4 C. dried bread crumbs
1/4 C. ketchup
2 Tbsp. chopped onion
1 small can mild green chilis
1 15 oz. can corned beef hash
1 egg, slightly beaten
1 tsp. salt
1/4 pepper
1 8 oz. pkg. refrigerated crescent rolls
milk
About 45 minutes before serving, preheat oven to 375. Grease a 9-inch pie plate.
In medium bowl combine all ingredients except crescent rools and milk. Spread smoothly in pie pan and bake 15 minutes.
Seperate rolls. Remove pie from oven and arrange rolls overlapping in wedge-shaped pattern with narrowest points in center.
Form rolled edge just inside rim of pie plate. Using a pastry brush, lightly coat crescent rolls with milk. Bake for 20 minutes more or until browned.
Serves 6.
I'm glad you started the thread !!
I had a hit 4th of July weekend with a grilling recipe that is so easy.
Bar-b-que Buffalo Shrimp
I used 15 count shrimp with the shell on.
1lb. Shrimp (deveined)
2 cloves of garlic, minced fine
3 fl. oz. cheap hot sauce (Goya)
I mixed it all together in a large zip-lock bag and let it marinade for 45 min. (the time it took to drive to the party).
Grill 3-5 minutes per side and serve with cold beer or white wine.
** If using smaller shrimp don't marinade and cook with the shell off in a frypan with 1/2 stick of melted butter.
Mom's Cuban Chicken and Rice
Small Chicken (2-3 pounds) or 4-6 chicken breasts
Fresh Squeezed Grapefruit Juice (twice as much as Orange Juice)
Fresh Squeezed Orange Juice
Fresh Squeezed Lime Juice (2 limes)
Fresh Squeezed Lemon Juice (2 lemons)
8-10 cloves of garlic
Salt and Pepper
White Rice
Squeeze juices (you can use frozen/carton/can juice but it's not as good as fresh)
Make twice as much Grapefruit juice as Orange juice and you're looking for about 2 quarts.
Add Lemon/lime juice to taste. You're looking to get a sour orange taste (original Cuban recipe used sour oranges which are hard to find in the states)
Smash garlic gloves and add to juice mixture...let set an hour or so.
Prepare Chicken with salt and pepper rub
Use a roasting pan in an oven at 450 degrees. Place chicken on breast. When chicken is halfway done (20 minutes or so), flip to back and pour all the juice mix over the chicken and continue cooking til done. If using chicken breasts, flip when halfway done.
Prepare rice.
Serve chicken on bed of rice and add cooked juices. Salt and pepper to taste.
Sorry for the vague instructions. I got this recipe from watching my mom cook it when I was a kid. I have made it many times and it tasted like "mom's". I figure people know how to cook chicken. LOL!!
Enjoy!
If you have a ping list, please add me.
Yummy. Recipes at home, mind fog ping.