RUM PECAN PIE (I have never had it, but it sounds great)- http://aggie-horticulture.tamu.edu/plantanswers/web.html
http://aggie-horticulture.tamu.edu/plantanswers/recipes/recipes.html
1/2 cup butter, softened
1/2 cup sugar
3/4 cup light corn syrup
3 eggs, beaten
2 tablespoons rum
3/4 cup pecans, chopped
3/4 cups pecans, halved
Preheat oven to 350 degrees F. Prepare pie shell.
Cream butter and sugar until light and fluffy. Mix in corn syrup, eggs, and
rum, then chopped pecans. Pour filling into pie shell and top with pecan
halves. Bake for 55 minutes or until the mixture is firm in the center. Cool
before serving.
Million Dollar Pie
1 12oz cool whip
1 can eagle bran condensed milk
1
20oz can of crushed pineapple drained
or
one 29oz can peaches drained and cut into peices
0.5
cup crushed pecans
3 tablespoons of
real lemon juice
2 graham cracker
pie shells makes 2 pies
Put
into fridge for one hour and sprinkle with coconut.
Wendy's Chili
Top Secret Recipes
version of
Wendy's® Chili
by Todd Wilbur
Here's a favorite recipe for chili that clones the stuff served at the Wendy's chain. Dave Thomas, Wendy's founder, has been serving this chili since 1969, he year the first Wendy's opened its doors. Over the years the recipe has changed a bit, but this version here is an amazing copy of the version of chili served in the early 90's. Try topping it with some chopped onion and cheddar cheese, as you can request in the restaurant.
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
1. Brown the ground beef in a skillet over medium heat; drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours. (http://www.topsecretrecipes.com)
Makes about 12 servings.
Tidbits
For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
Leftovers can be frozen for several months.
Check out the e-mail tips & notes for this recipe.
Reference http://www.topsecretrecipes.com/index.html
TSR
Recipe Vault: 1996 - 2000
A - D | E
- H | I - L | M
- P | Q - T | U
- Z
Crawfish Pie - http://www.jfolse.com/findrecipe.htm
PREP TIME: 30 Minutes
SERVES: 6
COMMENT:
Crawfish etouffee is a simple dish and one that may be served in a variety of ways. Often it is placed on pasta instead of rice, in crepes or in patty shells. A simple but elegant presentation is in a pie shell. With the availability of frozen pie shells, you don't even need to make the crust.
INGREDIENTS:
1 pound crawfish tails
1 cup oil
1 cup onions, diced
1/2 cup celery, diced
1/2 cup bell pepper, diced
1/4 cup garlic, minced
1/4 cup tasso ham, diced
1/2 cup flour
1/4 cup tomato sauce
1 1/2 quarts shellfish stock
salt and cracked pepper to taste
Louisiana Gold Pepper Sauce to taste
1 egg
1/2 cup milk
1/2 cup water
3 (9-inch) pie shells
METHOD:
Pre-heat oven to 375 degrees F. In a 10-inch saute pan, heat oil over medium-high heat. Add onions, celery, bell pepper, garlic and tasso ham. Saute 3-5 minutes or until vegetables are wilted. Add crawfish and saute an additional 5 minutes. Sprinkle in flour and using a wire whisk, stir constantly until white roux is achieved. Add tomato sauce and slowly add stock, a little at a time, until sauce consistency is achieved. (NOTE: You may not use all of the stock.) Bring to a rolling boil, reduce to simmer and cook 30 minutes. Season to taste using salt, pepper and Louisiana Gold. Remove from heat and allow to cool, preferably overnight. In a small mixing bowl, combine egg, milk and water. Using a wire whisk, stir until all ingredients are well blended. Cut pie shells in half and place a generous serving of the crawfish sauce in the center of each half. Brush the edges of pastry with eggwash and fold over in a triangle shape. Crimp the edges closed with a fork and pierce the top of the pie to create vents for steam to escape during cooking. Brush eggwash over pies and bake until golden brown, approximately 20 minutes.
Portobello Mushroom Stew
http://www.drmirkin.com/recipes/recipeListType.html
2 large onions, cut in 1/2-1"pieces
2 cups baby red potatoes, or 2 large red potatoes, cut in 1/2-1" cubes
4 cloves garlic, minced
2 cups bouillon
1 cup white wine or 1/2 cup sherry (optional)
1 tablespoon sweet paprika
pinch cayenne, or to taste
1 red or green bell pepper, cut into 1" pieces
1 pound portobello mushrooms, cut into 1" pieces
2 cups green beans (fresh or frozen) in bite-size pieces
Cooked barley or other whole grains of your choice
lemon wedges (optional)
chopped cilantro or parsley (optional)
Put the onions, potatoes, garlic, bouillon, wine, paprika and cayenne in a
pot, bring to a boil and simmer, covered, 20 minutes or until the potatoes are
just tender. Add the pepper and mushrooms and cook 10-15 minutes more. Add the
green beans and cook until they are tender but still bright green. Serve over
cooked whole grains, with lemon wedges and sprinkled with cilantro or parsley
if desired.
6-8 servings
Thai Chicken Curry
16 oz chicken breast strips
1 cup cold water
2 tbls all purpose flour
3 tbls curry powder (yellow)
0.5 cup coconut milk
1 tbl dried mint
1 tsp onion powder
1 (12-16 oz) pkg frozen Chinese
vegetables
1) Sautee chicken in nonstick skillet for 15 min on medium heat
2) While chicken is cooling whisk together cold water, flour, curry powder,
coconut milk, dried mint, and onion powder.
3) After chicken has cooled for 15 min maintain heat on medium and add the
vegetables. Stir mixture for about 1 min. Add liquid and seasoning
mixture. Let thicker, stiring frequently, serve over rice...
Serves 6-8
Search for Recipes with the Table below
And let us pray that we not be like the one-year-old who, when
daddy points at the flower, looks at his daddy’s finger instead.-