Below you'll find a list of all posts that have been categorized as “Recipes”
‘Executive Chef Donald W. Louie from the Golden Dragon Restaurant in Colorado Springs, Colorado offers easy and quick dishes that are perfect to prepare for a special dinner or party.’
smoked chicken, red pepper, yellow pepper, carrots, fettucine
“Floating a jalapeño in a simmer sauce adds tremendous flavor,” says Amy Anderson of Madd Momma and The Kid. Here’s an example.’
This recipe and others can be found in the following article:
| The Heat of Competition: The Jack Daniels’ Championship |
1 12-ounce bottle hot sauce (She prefers Red Hot)
1 cube butter
1 teaspoon garlic powder
1 fresh jalapeño chile
Mix the hot sauce, the butter and the garlic in a saucepan. Make 3 to 4 slashes in the skin of the jalapeño pepper. Put the jalapeño in the sauce and simmer for 15 minutes, stirring constantly.
Perfect as a snack or a side dish, this pie is usually served topped with salsa. Dedicated chileheads can also add some hot sauce to the mixture.
3 slices bacon, fat trimmed, diced
1 medium red onion, diced (about 1 cup)
1 small green bell pepper, diced (about 3/4 cup)
1 tablespoon taco seasoning
1 9-inch deep-dish pie shell
2 cups (8 ounces) grated Monterey Jack cheese with jalapeños
1 cup milk
2 eggs
1/3 cup all-purpose flour
1 1/2 cups prepared salsa
Place a cookie sheet in the oven and preheat to 375°F. Cook the bacon in a medium skillet about 7 minutes or until it begins to crisp. Drain off the fat, leaving a thin film to coat the skillet. Add onion and pepper; cook and stir over medium-high heat 5 minutes or until softened.
Remove from the heat, stir in the taco seasoning, and let cook slightly.
Sprinkle 1/2 cup cheese over bottom of the pie shell. Beat the milk, eggs, and flour in large bowl until well blended. Stir in the remaining 11/2 cups of cheese and the vegetable mixture and mix well. Pour the mixture into the pie shell and smooth the top of the pie.
Place the pie on the hot cookie sheet in the oven. Bake for 45 to 55 minutes or until pie is firm and knife inserted in center comes out clean. (Pie will puff up and then sink when removed from oven.) Cover loosely with foil if the crust is browning too quickly. Let stand 5 to 10 minutes before serving.
Serve with the salsa on the side.
This recipe uses a lot of cheese, but it’s worth it. It is a very attractive ball for a party. Serve with a variety of crackers. Feel free to use chile cheddar and chile cream cheese to make this cheese ball hotter.
1 (8 ounce) package cream cheese
1 cup shredded cheddar cheese
1 cup extra sharp shredded cheddar cheese
1 cup shredded Pepper Jack cheese
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 cup chopped pecans or walnuts
In a large bowl, stir together cream cheese, cheddar, sharp cheddar and Pepper Jack cheeses, onion powder, garlic powder, mayonnaise, and Worcestershire sauce. Cover and refrigerate mixture 1 hour.
Shape the mixture into a ball. Roll the ball in chopped pecans.
This simple appetizer is tasty and quick to make.
1 1-pound loaf French bread
1/4 cup creamy Dijon-style mustard
1/4 teaspoon ground cumin
1 1/2 cups shredded Monterey Jack Cheese with Jalapeño
Halve the bread loaf horizontally. In a bowl, mix together the creamy Dijon-style mustard and ground cumin. Stir in shredded cheese.
Spread the cheese mixture on the cut sides of the bread. Place the halves, spread side up, on a large baking sheet. Broil, 4 to 5 inches from heat, for 3 to 4 minutes or just until cheese is melted. Cut in slices to serve.
