Lets share some tasty recipes!

Link to this post 30 Nov 14

Aren't you missing the armadillo meat too?

Link to this post 30 Nov 14

Wish I had it to add. But there are no armadillos or prairie dogs in my part of Texas. Shucks.

We have vinegaroons though.


Link to this post 30 Nov 14

Looks like 'lobstah'. Bet they don't taste like lobstah.

Link to this post 01 Dec 14

1/2 pound of rattlesnake
1 pound of ground javelina
1 pound of ground wild hog
1 pound of ground proghorn
1 pound of ground venison
2 pounds of longhorn chopped

Okay, I've searched high and low, but I simply can't find any javelina in the store -- even in the ethnic aisle, and the price per pound of rattlesnake is prohibitive. :(

Link to this post 25 Jan 15

I made this for dinner tonight. I love making casseroles, and my little family loves to eat them. It's probably loaded with calories, but it was really tasty, and good for a lazy day when you don't want to make chili rellenos from scratch....


Not my pic, came with the recipe, but mine looked similar...


Chile Rellenos Casserole 2-4 servings
◦1/2 lb. beef
◦1/4 onion (chopped)
◦1 10 oz. can whole green chilies
◦1 1/2 cups cheddar cheese
◦2 eggs
◦3/4 cups milk
◦1/8 cup flour
◦1 tsp cumin
◦1/2 tsp salt
◦1/2 tsp pepper

Preheat oven to 375F. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper. Line the bottom of your pan with whole green chiles (chop extra green chiles for later).

Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes.

Serve right away while everything is hot and cheese is melted. Yum!


I usually can't follow a recipe without tweaking it. So I doubled it, I substituted fresh poblano peppers for the canned chilies. I roasted them in the oven under the broiler for about ten minutes, then put them in a Tupperware to sweat while they cooled. Then I peeled and deseeded them, sliced them and used them where the canned ones were supposed to be.

I also made the meat more like picadillo style. I used Mexican blend shredded cheese instead of cheddar. I substituted baking mix for the flour, and since I doubled the recipe it would of called for 4 eggs, but I was afraid that it would be too eggy, so I used 3, and it was fine.

I also made a sauce for it out of sautéed chopped onions, green bell pepper, garlic, a can of petite diced tomatoes with the juice, cilantro, lime juice, salt and pepper, a dash of cumin, and a little water (adding jalapenos or serranos would be an option for more spice). Let it all cook down while the casserole's baking and spoon some over the individual servings of the casserole.

I was a little skeptical of this recipe, afraid it might be bland, but it turned out really good and got a big thumbs up from Lil Bit. We just had it alone with salad since the hubs is working tonight, but you can serve it with frijoles, Spanish rice, salad, veggies, etc... whatever floats your boat. :)

Link to this post 26 Jan 15

Gee SA, this sounded pretty easy and painless until you added all those extra steps for your tweaking. You're so ambitious! I'm sure the way you made it was much better than the original recipe though. Usually the more work, the better it is = why I don't cook much anymore ;) Wish you lived nearby...I'd buy the ingredients if you'd share your creations :)

Link to this post 30 Jan 15

Well in this case I actually made things easier for myself because I made a double batch of picadillo (which is a Latin ground beef recipe) and the next day I used the other half of the picadillo to make Venezuelan empanadas. So the next day dinner went faster. But yeah, if we lived near each other I would cook for you, but I have a feeling that we would be doing more drinking than eating, lol... I love to imbibe when I cook, it makes things more interesting, both for me and for those eating my creations... :D

Link to this post 31 Jan 15

. I love to imbibe when I cook, it makes things more interesting, both for me and for those eating my creations... :D

Haha-- me too. Cooking is so boring that I sometimes have to visit my happy place while doing it.

Link to this post 23 Feb 15

I got this recipe from Food.com (Pic came with recipe)

Beef Bourguignon

Ingredients
1⁄4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
2 lbs cubed stew meat
4 tablespoons butter
1 onion, chopped
1 red pepper, diced
3 garlic cloves, minced
1 lb button mushroom (Cleaned left whole)
1 lb white pearl onion, peeled
4 carrots, peeled and sliced into 1/2 inch pieces
2 cups red wine
1 bay leaf
3 tablespoons chopped fresh parsley
1 teaspoon dried thyme

Directions
In a small bowl, combine the flour, salt and ground black pepper.

Coat the beef cubes with this mixture.

Melt the butter in cast iron pot over medium high heat. (Or if not worried about fat fry 3 bacon slices till browned remove and use the fat in place or with the butter).

Add the meat and brown well on all sides.

Add the onion, carrots, mushrooms, red pepper, and garlic to it.

Sauté for 5 to 10 minutes, or until onion is tender.

Add the wine, bay leaf, parsley, and thyme.

Bake, covered, at 350 degrees for 2 1/2 hours.

Remove cover and bake for 30 more minutes.

If needed add more wine, chicken broth, or water.

Garnish with parsley and crumbled bacon.

I made this for dinner tonight, and it was sooooooo good. Perfect for the dreary wet and cold day we had. I served it with whipped potatoes and a loaf of bread that I made with whey I had leftover from some cream cheese I made this weekend.
I didn't use "stew meat" for this one because it looked disgusting at the store. I could have bought two pounds of fat riddled stew meat @$7 per pound, or a beautiful two and half pound rump roast for $14 that was mostly lean. I bought the roast and cubed it myself. By the time I pulled it out of the oven, the meat was fork tender. Even Lil Bit asked for more meat, which is a rarity, she's more of a veggie eater. I highly recommend this one... :D

free pokerfree poker
Copyright 2011 Trollden.com - All Rights Reserved