I posted this in batty's thread but here are some family recipes that I think you guys might enjoy. I am not going to post all of them tonight but I will start: Baked Artichoke Casserole 1 can of artichoke hearts with juice (buy the smaller artichokes-the more there are in the can, the more tender (smaller) they will be) Usually he can will tell you how many and the price will reflect the better quality. 4 oz. Progresso Bread Crumbs 2 oz. Olive Oil 3 oz. grated parmesan cheese (kind in green tubular box) Mix together in casserole dish and add water to moisten- Bake 40-45 minutes. Share any family recipes here for the holidays!
Marinated Mushrooms & Artichokes This needs to be made the day before 1 8 oz can of whole mushroom buttons (drained)] 1 can of artichoke hearts (drained) use same artichoke rule as above 3/4 c of oil 1/2 c red wine vinegar 1 1/2 tsp. black pepper 2 tsp. salt 2 large toes of garlic, crushed or sliced 2 dashes of Tabasco 4 tsp. sweet basil 4 tsp. parsley, chopped 1 small bunch of green onions, chopped (6 green onions) Mix in bowl, cover, and refrigerate overnight Serve in nice bowl with tooth picks! This is easy as hell and absolutely delicious!!!
Mexican Tortilla Roll Ups Half this recipe makes A LOT. When halving recipe use 1 8 oz cream cheese and half everything else. 3-8oz packages cream cheese, softened 1/2 pt. sour cream 1 small onion, grated 5 jalapenos, finely chopped Juice from half a lime 20 flour tortillas Picante sauce Mix 1st five ingredients together. Steam (or microwave tortillas-3 st a time for 30 seconds wrapped in damp paper towel) to soften. Spread cheese mixture on softened tortillas. Roll and chill well. Cut into bite size pieces just before serving. Serve with picante sauce and toothpicks. (I like these so much that I prefer them without the picante sauce but I always werve it for others who like picante on pratically everything). You cut across the roll to get the pinwheen effect for your bite size pieces. Alright done for now...tomorrow my mom's famous spinacha nd srtichoke dip and pork chops and corn casserole.
Alright have some time before I can start watching my DVR'ed shows tonight so here is a biggy. This one is from my Mom's side of the family and I am going to type it just exactly as she has written it because it is a great story with a recipe. After this one if I get no feed back I am not doing anymore though because this is pretty time consuming. Remember this is my Mom talking so all the "me's" are her not myself. Anticuchos These were first "discovered" by May-May (my grandmother) and some of her San Antonio Conservation Society friends. The recipe comes from Peru. These ladies decided to serve it at "Nights in Old San Antonio", which is a huge four day celebration during "Fiesta week" in San Antonio, which the Conservation Society originaly sponsored. These 4 or 5 ladies (back in about 1955) sat around the round oak table (the one we still have in our kitchen) and skewered bite size pieces of marinated meat onto bamboo sticks unyil thier fingers were bloody, but they worked for hours and hours for days after days after days. At the end of each day, they would freeze all that they had skewered in our deep freezer (which forever onward smelled of vinegar and garlic)-They did this for weeks and the anticuchos were the hit of the celebration. To this day, the anticuchos are the main-stay of the food served at the celebration, but it has become so big that professionals now do it. During May'May's tenure, the recipe was kept as a deep, dark secret and when May-May sent it to me, she swore me to secrecy. However, since the pros took over, I have seen the recipe (in very slightly different versions) in Texas cookbooks. Here is the original recipe cut-down to family amounts by May-May: Make a marinade: 1 tsp. Comino Seed (same thing as cumin, but cumin is the powder from the Comino seed-you will find it in the spices, but it will probaly be called Cumin seed) 1 cup vinegar 3 aji or 1 or more Chili petines 2 toes garlic-large ones put through press 1/2 achiote (or jalapenos or more chili Petines)_I usually use 2 jalapenos (without their seeds, since its the seeds tht make them so hot), and let that suffice for all the peppers. You can also use thoe salad peppers (the ones you see in Italian salads)-like 2 or 3 of those and 1 jalapeno (without seeds) 1 tsp. whole black pepper 1 tsp salt 1 round steak-cut into uniform pieces (about 1" cubes) shish kabob style Marinate meat overnight in above marinade Next day , remove and string on skewers and cook 10 minutes (or until tender and brown) over low coals on bbq pit or outside grill. Baste constantly with sauce made of: 2 T bacon grease 1 c. marinade Now there is some serious family history there, my friends!!!
any recipe that calls for basting with bacon grease.... that's serious "screw the fat and calories" eating!:thumb:
Um, Okie? There's a whole forum dedicated to recipes. http://www.tigerforums.com/recipes/ I don't like how it's hidden and not really integrated into the daily posts of Good Eats. Maybe one of the mods reads this area and can fix this.
