Lets share some tasty recipes!

Link to this post 14 Jan 13

Lets share some recipes for tasty troll treats! :)

Link to this post 14 Jan 13

No orange pot roast recipes please.... ditto for chimichangas....

Link to this post 15 Jan 13

Armadillo Eggs
4 ounces cream cheese, room temperature
1/4 cup yellow cheddar cheese, shredded (2 ounces)
1 clove garlic, minced
1 teaspoon chopped cilantro
1/4 teaspoon ground cumin
Salt to taste
6 medium-sized jalapeños
2 pounds breakfast sausage or any other spicy uncooked sausage, removed from its casing

Preheat the oven to 375 and lightly grease a baking sheet.

Mix together the cream cheese, cheddar cheese, garlic, cilantro and cumin until well blended. Taste and add salt, and adjust seasonings.

Remove the stems from the jalapeños and cut in half lengthwise. Scoop out the seeds and then cut the sliced jalapeños in half, horizontally.

Place about a teaspoon of the cream cheese filling in each jalapeño quarter. Take about 1/3 cup of the sausage and pat it into a 3-inch circle and place the stuffed jalapeño in the center of the sausage. Wrap the sausage around the stuffed jalapeño until it’s completely covered, and form into an egg shape.

Place sausage-wrapped jalapeños on the sheet, about an inch apart. Bake for 15-20 minutes, or until the sausage is cooked. For additional browning on top, you can place the sheet under the broiler for 2-5 minutes.

Serve with buttermilk dressing, queso or salsa.

Yield: 24 armadillo eggs

I actually like this one better than my grandmother's recipe on my father's side; however, I tweak it with some red pepper, because I like to sweat when I eat.

Link to this post 15 Jan 13

West Texas Stacked Enchiladas
10 ancho chiles (or New Mexico chiles) dried
2 chipotle chiles, in adobo
1 teaspoon of adobo sauce
2 or 3 large cloves of garlic, minced
1/2 medium onion, diced (about 1/2 cup)
1 teaspoon of cumin
3 cups of chicken broth or water
2 tablespoons of lard (or peanut oil)
12 corn tortillas
3 cups of shredded cheddar and Monterrey jack cheeses
4 eggs

1. Remove stems and seeds from dried chiles.
2. Bring to a boil a pot of water.
3. While water is heating, cook dried chiles in a cast-iron skillet on medium high for about three minutes or until chiles puff up.
4. Place dried chiles in boiling water and turn off heat. Leave chiles in water until they’re soft, about 15 minutes.
5. Put softened chiles, chipotle, adobo, garlic, 1/4 cup of the diced onions, cumin and one cup of chicken broth in a blender and puree until everything is mixed together. It should be thick and smooth.
6. Heat one tablespoon of lard on medium in a pot and transfer chile puree to pot.
7. Fry puree for a couple of minutes, slowly adding remaining broth.
8. Preheat oven to 450 degrees.
9. Heat at medium the remaining tablespoon of lard in skillet. Cook each tortilla for about 30 seconds on each side (or until soft). Keep warm in a towel or a warmer.
10. Place tortilla in a pan. Drizzle 1/4 cup of the sauce on each tortilla and then add 1/4 cup of shredded cheese and 1 teaspoon of onions. Add another tortilla, and add same amount of sauce, cheese and onions. Add the third and final tortilla, and again top with sauce, cheese and onions. Repeat until you have four stacks (can cook stacks individually or in a pan that will hold all four stacks).
11. Cook enchiladas for five minutes or until cheese is melted and bubbling.
12. While enchiladas are cooking, fry up four eggs to your preference.
13. When enchiladas are done, place fried egg on top.
Makes four servings.

Link to this post 15 Jan 13

Here is one of my FAVORITE FOODS - and the bane of Char's existence

The Garbage Plate

Special Sauce Ingredients:

1 - medium onion, chopped
1 - clove garlic, minced
1 - tbsp. oil
1 - lb. triple-ground beef
1 - cup cheap beer
1 - can tomato paste
1/2 - tbsp. brown sugar
1 - tsp. ground black pepper
3/4 - tsp. cayenne pepper
1 - tsp. chili powder
1 1/2 - tsp. paprika
1/2 - tsp. ground cumin
1/2 - tsp. allspice
1/4 - tsp. cinnamon
1/2 - tsp. powdered cloves
1 splash of Tabasco
1 - tsp. salt

Plate Ingredients:

8 - frozen beef patties
8 - slices of white american cheese
8 - hot dogs - slit and opened
4 - cups barbecue beans
4 - cups macaroni salad
1 - medium onion, diced
4 - cups hash browns, cubed
2 -loaves of garlic bread, or garlic Texas Toast.
1 - bottle of ketchup
1 - bottle of mustard - preferably spicy brown or horseradish style.
1 - bottle of Tabasco.

Step 1 - Preparing the Special Sauce:
In large skillet, fry chopped onion and garlic in oil until soft. Add meat, stirring constantly with fork to keep its texture fine. Once the meat browns, add beer and tomato paste. Simmer 10 minutes. Add sugar and spices. Simmer 30 minutes, adding water ,if necessary, to keep it moist but not soupy. Alternatively, you may use hot chili but the sauce is better.

Step 2 - Preparing the Plate:
First of all, you can substitute other items in place of the cheeseburgers and hot dogs. Variation of this can include any combinations of hamburgers, hot dogs, sausages / brats, steak, eggs, ham, and fish. You can make a plate with one or two entrees.

Take beef patties straight out of freezer and lightly sear on super hot griddle. Do the same with hash brown cubes. Slit hot dogs open lengthwise, unfold, and cook on griddle. Melt one slice of cheese on each beef pattie. Place 1 cup of beans, 1 cup of macaroni salad, and 1 cup of hash browns on a three compartment restaurant style foam plate. Place 2 beef patties on top of the heap, and two hot dogs over them. Spread mustard, ketchup, and diced onions over the plate, with special attention to the beef patties and hot dogs. Cover the center of the heap with Special Sauce. Add Tabasco to taste. Garnish with garlic bread. Serves 4.

Link to this post 16 Jan 13

Another Kev and Char favorite.... I can make these like four at a time and just freeze them. Its the food of the Gods and Char gets mugged for it at school.


pizza dough
4 eggs
1/4 cup milk
6 ounces shredded yellow cheddar cheese
6 ounces shredded mozzarella cheese
3 ounces pepper jack cheese
3 ounces deli ham, sliced into 2 inch strips
3 ounces cooked bacon, crumbled
5 breakfast sausage links, chunked
1 can of anchovies (optional and NEVER on Chars half!)
1/4 minced onion
1 minced jalapeno pepper (optional)
minced red and green peppers (I usually just use the presliced frozen peppers and onions from the frozen HEB "Fajita Mix Vegtables")
1 small can sliced mushrooms - drained.
Seasoned salt, and lemon pepper to taste.
chopped chives (for garnish)
sliced green salad olives for garnish

Precook your bacon and sausage till well done.
Preheat your pizza oven if you have one. If doing this in an regular oven preheat to 400°F

For the Pizza Dough, if you can find it frozen then go ahead, or else just prepare it like normal. In a pinch Ive even used the canned dinner roll dough. A thick crust works best to keep the liquid eggs where they belong. Make little indentations or scratches with your fingers in the dough in the center so the eggs dont run off.

scramble the eggs with the milk, and add some salt and some lemon pepper and pour over the center of the crust. Use your fingers, or a brush or spreader to spread the eggs.

Evenly lay out the strips of ham on the egg. Scatter the sausages, and if you want to have them half the anchovies, add half the onions, peppers, and mushrooms. Salt and pepper it lightly. Mix up the Mozzarella, cheddar and pepper jack cheese, along with the diced jalapenos, peppers, and onions, and put heavily on top of the egg and meat layer. Then top with the crumbled bacon and garnish with ham, mushrooms, and achovies as desired.

In a regular oven bake on the center rack for approx 15 minutes. In a real pizza oven it varies - Ive had it done in 7 min in the wood oven. Just watch it, when it looks done, it is done.

Take it out and garnish with chopped chives, and possibly some sliced green olives. Slice, and serve. Also tastes great cold. :)

Link to this post 25 Jan 13



Tomato Sauce:
1 1/2 quarts crushed tomatoes
2 Tbsp white vinegar (apple cider vinegar will make it more tart)
1 Tbsp sugar
2 Tbsp garlic, minced
1 Tsp Pesto
cabbage Rolls:
1 Head cabbage
1 onion, chopped
1 Pound meat (traditionally done with 1 lb ground beef
2 Tbsp garlic, minced
1 large egg
2 Tbsp parsley,chopped
1 1/2 cups white rice, cooked
salt and pepper to taste

How to make it

Core and boil the cabbage first. You are boiling for about 5 minutes - just to make the cabbage leaves pliable.
While the cabbage is boiling, prepare the tomato sauce.
Saute the garlic and pesto in a skillet for 1 minute.
Add the tomatoes and cook, stirring occaisionally for about 5 minutes
Add the vinegar and sugar and simmer until the sauce thickens (this is a good place to taste the sauce - we like ours a little tart)
Season with salt and pepper and remove from heat.
By now your cabbage should be done.
Take the cabbage out of the water, run under cold water, and gently start taking the leaves off of the head. (if you overboiled your cabbage this will result in the leaves shredding.)
Lay out the leaves flat (like sheets of paper)
Cut out the vein from the backside of the leaf (this will make it really pliable)
The bigger leves will be used for the bottom of your pot and the top of your pot, so put those really big leaves aside.
Make the filling:
Saute the onion and garlic until the onion is soft (if you can carmelize them a little this adds extra flavor to the filling)
Stir in the parsely and a little of the tomato sauce (about 1/4 cup)
Combine this mix with your meat in a large bowl.
Add the egg and cooked rice.
Mix well with your hands, seasoning with salt and pepper if desired.
Take the mix in small palm sized chunks and place one chunk in the middle of a cabbage leaf. Roll the end up so it curls around the maet and then tuck in each side, covering the meat, and then roll the cabbage leaf up completely. (You should not see any meat)
Continue rolling until all of your meat mix is gone.
Dividing the big leaves in half, place the big leaves in the bottom of your pan.
I was taught to use a big stock pot or dutch oven on top of the stove for cooking, but I have used a crockpot, or baked them before.
Place the cabbage rolls on top of the big leaves
Pour the sauce over the rolls and add water if needed to cover the rolls completely.
Place the other big leaves on top of the rolls, tucking them in.
Cook for about 3-4 hours on low heat.

Link to this post 28 Jan 13


Mildly, we made these this weekend. Loved them. Used ground venison and added some cayenne pepper for our palates, but the recipe is one we will definitely do again very soon and also at our next big cookout for family and friends. Thank you!

Link to this post 15 Feb 13

Dedicated to the Houston folks:

Ninfa’s Green Sauce
3 medium-sized green tomatoes, coarsely chopped (you can substitute yellow if you can’t find green ones, but never use red)
4 tomatillos, cleaned and chopped
1 to 2 jalapenos, stemmed and coarsely chopped
3 small garlic cloves
3 medium-sized ripe avocados, peeled, pitted and sliced
4 sprigs cilantro
1 tsp. of salt
1 1/2 cups of sour cream

Combine chopped tomatoes, tomatillos, jalapenos and garlic in a saucepan. Bring to a boil (tomatoes provide the liquid), reduce heat and simmer 10 to 15 minutes.
Remove from heat and let cool slightly.
Place tomato mixture with the avocados, cilantro and salt in food processor or blender and blend until smooth.
Pour into a bowl and stir in sour cream.

Link to this post 16 Apr 13

Homemade Tartar Sauce

Sounds simple, because it is. But the taste is over the top.

1 Cup Mayo
1 Tablespoon pickle relish (squeeze out juice and discard juice.)
1 Tablespoon onion (we use white or 1015.)
2 Tablespoons of lemon juice.
Salt and pepper to taste.
I did away with the salt and added a quarter teaspoon of Chili Powder.

Refrigerate for 24 hours. You'll never buy store bought again. (My thanks to Rowdy Howard for the recipe.)

Link to this post 05 May 13

Chicken Kiev

8 tablespoons (1 stick) unsalted butter, room temperature
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
Vegetable oil, for frying
Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.

Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.

Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.

Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.

Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.

Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

Link to this post 10 Dec 13

I haven't made this. Just saw it on FB. Looks like a quick and easy recipe for Holiday mornings. I would definitely serve it with a big fresh fruit salad.... Some people suggested using frozen hash browns instead of biscuits. That sounds good too. Some people also suggested adding bell pepper, shrimp, etc.... It's pretty versatile.

Comfort Breakfast Bake (recipe from Rocking Lion)

5 eggs
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind)
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but it might need to bake a little longer)

1. Mix your eggs and milk in a large bowl. Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.

2. Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl.

3. Mix it all up and pour into your pan. Bake at 350 for 25-30 minutes .. closer to 30 so it isn't runny

YUMMY!! Serve with Fresh Fruit Salad and lotsa coffee/tea and assorted juices

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Link to this post 11 Dec 13


Link to this post 11 Dec 13

I don't have recipes for these, but they are indeed culinary delights. Hope you like them... :)

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Link to this post 11 Dec 13

You don't know? I thought for sure you would. They're a French delicacy! Those are called trou du cul... One made of chocolate, and one made of cake and frosting. Tasty treats!!

Link to this post 11 Dec 13

LOL I thought that second one is a FIFI! LOL Mmmmmmmm FiFis are fun! LOL

Link to this post 11 Dec 13

Weeeell, you may want to have the butter handy...

Link to this post 12 Dec 13

No sweetie - that's not possible. I would suggest not drinking or taking heavy medications while posting? You know sometimes on A&E your posts were a bit "odd" too... You may want to put the pipe down before you pick up the keyboard?

Link to this post 12 Dec 13

No, do not make a new account. What Kev was plainly saying, is that any posts you made are as you typed them. You just don't remember....

Link to this post 27 May 14

So this isn't actually a recipe - YET. But I have to make one up. I have decided that I want a version of hot and sour soup that is neither hot nor sour LOL In other words - I want to include the ingredients - the tofu, the bamboo shoots, the button mushrooms, the wood ear fungus, etc... BUT I want to leave out the hot and spicy stuff and instead add maybe some shrimp, some oysters, some conch meat, some pineapple, etc. Basically come up with something that has the look and texture of hot and sour soup - but more of a sweet and savory taste.

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