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The Vouched Recipes Thread

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K Frame:
CHICKEN TAMALE CASSEROLE

Very good stuff. Word to the wise, look for a recipe for making your own enchilada sauce. It's ridiculously easy and FAR cheaper than the canned stuff, not to mention a ton tastier.

1 (14 3/4-oz) can creamed corn
1 (8.5-oz) box corn muffin mix
1 (4.5-oz) can Old El Pasoâ„¢ chopped green chiles
1/4 cup sour cream
1 egg
1 teaspoon ground cumin
1 1/2 cups shredded Mexican blend cheese, divided
2 cups shredded cooked chicken
1 (10-oz) can Old El Pasoâ„¢ red enchilada sauce

Toppings: sour cream, diced avocado, diced tomatoes, cilantro




Preheat oven to 400° F and spray a 9 x 13 baking dish with cooking spray.


In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.

Bake for 20-25 minutes or until edges are golden brown and the middle is set.

Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.

In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1 1/2 cups of the shredded cheese.

Bake for 5-10 minutes or until cheese is melted.

Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.

zxcvbob:
This goes together really fast with stuff you probably already have in your pantry, and it doesn't require a mixer.  So it's a good recipe to have for short notice.

Swedish Pineapple Cake (a.k.a. Mexican Wedding Cake)

2 cups flour
2 cups sugar
1 tsp baking soda
1 tsp baking powder
1/2 cup chopped walnuts or pecans
2 eggs
1 (20 ounce) can crushed pineapple, with juice

Grease a 13x9x2” baking dish.  In large mixing bowl, combine dry ingredients.  Add nuts, eggs, and pineapple, and mix well by hand. Pour into prepared pan.  Bake 35 minutes at 350°, or until toothpick inserted in middle of cake comes out clean. Cool, then frost with cream cheese frosting.  For Mexican Wedding Cake, add 1 cup chopped pecans to cake batter, and 1/2 cup each chopped pecans and flaked coconut to frosting.  

I have no idea what's Swedish or Mexican about it; I didn't name it. ;)  It's also good at brunch, served warm without the frosting.
  
Cream Cheese Frosting:  8 ounces cream cheese,  2 tsp vanilla,  1/4 cup butter or margarine (1/2 stick),  1 pound powdered sugar  (note: this makes too much frosting)

K Frame:
ENCHILADA SAUCE

Make your own, especially for the Tamale Casserole. It's ridiculously easy, far tastier, and is about 1/10th the cost of a can of store bought.

This recipe uses a bit of cinnamon, which is a nice touch. This recipe comes from https://cookieandkate.com/2016/enchilada-sauce-recipe/



3 tablespoons olive oil

3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)

1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)

1 teaspoon ground cumin

½ teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon salt, to taste

Pinch of cinnamon (optional but recommended)

2 tablespoons tomato paste

2 cups vegetable broth

1 teaspoon apple cider vinegar or distilled white vinegar

Freshly ground black pepper, to taste


This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.

In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!

Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.

Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)

Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary

charby:
Easy Taco Cheese Dip

1 lb of cooked ground meat (I use turkey) cooked with a diced onion.
28 ounce can of Rotel
2 lb block of Velveeta
2 packages of taco seasoning.

Chunk up the cheese an toss all the ingredients into a crock pot. Keep on high until the cheese is melted, stir occasionally to prevent burning. Set temp to warm when cheese is melted. Serve with round tortilla chips.

Brad Johnson:
EASY CRAB DIP

1 stick unsalted butter
1 block cream cheese
1 lb (can or bag) crab or imitation crab meat, minced coarse
Old Bay or Emeril's Essence to taste

Combine in a saucepan over low heat, stirring constantly. Do not bring to a boil or the butter will separate. Serve warm with crackers or chips.

Salted butter can be used if you don't use Old Bay or Emeril's. Sub in a dash of red pepper, a shot of mustard, and a few dashes of garlic powder. It's pretty flexible and most any seasoning that would go with fish or something in a cream sauce will work.

Brad

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