Monday, May 17, 2010
1 9 oz bag of frozen French fries
1 lb ground beef
1 8 oz box of sliced mushrooms
4 oz shredded Parmesan cheese
1/2 cup oatmeal
4-6 slices of bread, toasted
1/2 cup butter
1/4 cup all purpose flour
2 cups half and half
2 cups shredded cheddar cheese
salt and ground black pepper to taste
1. Preheat oven to 450 degrees F. Spread French fries out on a baking sheet. Bake for 20 minutes in preheated oven or until golden brown.
Meanwhile, combine the ground beef, mushrooms, Parmesan cheese, oatmeal, and egg together in a medium bowl. Form into 4-6 patties. Fry patties in a large skillet over medium-high heat until desired doneness.
2. Melt the butter in a saucepan over medium heat and whisk in the flour. Cook while stirring constantly for 4 minutes to cook out the flavor of raw flour. Gradually whisk in the half and half so that no lumps form. Bring to a simmer then remove from the heat and add the cheddar cheese; stir until melted. Season with salt and pepper to taste.
3. Place toasted bread on dinner plates, top each slice with a hamburger patty. Top each patty with cooked French fries. Pour the cheese sauce on top of everything and serve immediately.
Tuesday, May 11, 2010
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1/2 cup warm water
2 cups semisweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Monday, May 3, 2010
4 large ancho chiles, dried
2 cups boiling water
3 lbs chicken thighs (bones and skins on)
sea salt & freshly ground pepper
canola oil for browning
2 large shallots, minced
4 cloves garlic, minced
1 tablespoon cumin
1 tablespoon oregano
6 cups broth
1 can diced tomatoes
2 can hominy, rinsed and drained
1/4 cup cilantro leaves
1 lime, cut into wedges
1. Soak chiles in boiling water till softened about 25 minutes. Transfer chiles and soaking liquid to a blender and process to a puree. Strain through a fine mesh sieve, pressing the solids to extract as much liquid as possible. Discard solids.
2. Season chicken generously with salt and pepper. In a dutch oven (or a large heavy pot) warm 2 teaspoons oil over medium heat. Work in batches to avoid overcrowding, place skin side down and cook till golden brown, about 5 minutes. Turn chicken and cook till golden brown on the second side about 5 minutes longer. Transfer to a large plate. Brown remaining pieces, adding more oil to the pot if needed. Remove skins from the chicken.
3. Pour off all but 1 tablespoon of fat from the pot and place over medium heat. Add chopped shallots and saute till softened about 5 minutes. Stir in the garlic, cumin, and oregano and cook till fragrant, about 45 seconds. Raise to high heat, add broth, and using a wooden spoon scrape up the browned bits from the bottom of the pan. Add chicken, tomatoes with their juices and 1 1/2 teaspoons salt. Bring to a boil. Reduce heat to low and cover partially. Simmer till chicken is tender about 40 minutes.
4. Transfer chicken to a plate. When cool enough to handle, shred meat and discard bones. Stir in shredded chicken, hominy, and chile puree into the pot. Simmer to blend the flavors about 15 minutes. Stir in cilantro and ladle into bowls and serve with a lime wedge.