The Great Recipe Search
There are a few recipes that we’re always on the lookout for. If you have a great recipe for any of the following, please email us at mysisterskitchen@gmail.com.
–Crab rangoon (crab puffs)
–Chile verde
–hollandaise sauce with chiles
–Pad Thai
–mole’ chicken
–raspberry chipotle sauce
–anything cheesecake
–hot and sour soup
8 Comments
September 1, 2006 at 1:19 pm
Help! Made Cactus Apple Jelly last night and used Splenda instead of regular sugar, it didn’t jell when I checked it this morning. Anything I can do to salvage my 24 jars?
February 15, 2007 at 12:31 pm
Maybe this is the one you are looking for, my family loves this one.
Chili Verde
My family likes this. It is also a good crock pot recipe.
Once a month cooking, Mimi Wilson
Freezes well
8 oz dry pinto beans (1 1/4 cups)
1 lb chicken breasts (2 cups cooked)
1 can (4 oz) chopped greeen chilies
1 tsp ground cumin
3/4 tsp dried oregano leaves
1/8 tsp ground cloves
1/8 tsp cayene pepper
3 cups water
3 chicken bouillon cubes
1 tsp minced garlic (1 clove)
1 tsp salt
2/3 cup finely chopped onion
1 cup grated Monterey Jack cheese*
1 dozen corn tortillas*
1 (11oz) jar salsa*
Rinse pinto beans, soak them in a cold water overnight, then drain. Cut chicken into 1” cubes; cook until no longer pink in small amount of water. Combine the chicken with the chilies and seasonings; refrigerate until needed. At the same time, combine beans, water, bouillon cubes, garlic, salt and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if nesessary. Combine chicken and spices with beans; simmer 10 min more.
Cool and freeze, in a 5 cup container, (or bag). Grate cheese, put in a 1 quart bag and attach it to the freezer container with the chili.
To serve: Thaw chili and cheese. Simmer chili 30 min, stirring occassionally. Top chili with salsa and grated cheese; serve on warmed corn tortillas.
Summary of processes: soak 1/2 lb pinto beans overnight: chop 2 cups cooked chicken; 2/3 cup chopped onion; grate 1 cup Monterey Jack cheese
Freeze in: 5 cup container (or ziplock bag) and 1 quart bag
Serve with: Tossed salad
Makes 5 servings
February 17, 2007 at 9:45 pm
Hi there,
Looking for cheesecake recipes?
I have posted one here: http://gottabkd.wordpress.com/2007/02/14/2-step-cheesecake/
It is really easy to make and really delicious.
Enjoy
gottaBKD
February 19, 2007 at 12:49 am
[...] The Great Recipe Search [...]
February 19, 2007 at 1:02 am
Hey thanks for the link to your cheesecake recipe. That one IS easy and fast!
bk
December 10, 2007 at 9:43 pm
You probably already have this one, but an easy raspberry chipotle sauce that I make frequently is one jar of raspberry preserves and about one and half tablespoon of canned chipotle peppers, more or less to taste.
Love your site. It’s a wealth of information!!
June 2, 2008 at 7:00 pm
This is a combination of my mom’s cheesecake recipe and one I found online. I you enjoy it!
Mint Chocolate Chip Cheesecake:
16oz. cream cheese - softened
1/2 c. plain yogurt
1/3 c. confectioners sugar
1/4 c. sugar
2 large eggs- room temp
1 c. chocolate chips
2 t. mint extract
-
Mix cream cheese, and sugars until well blended. Beat in eggs and mint extract. Stir in yogurt and chocolate chips. Pour into prepared crust.
Crust:
)
Crushed oreos ( 1/2 pkg more or less)
Melted butter (1 stick-ish
Combine and press into 8 inch cheesecake pan.
Bake at 300 for 1 hr. Let cool in oven for a while before removing from pan. Serve chilled.
June 7, 2008 at 8:38 am
I love making (and eating) crab rangoons. It’s so simple. Just mix 1 can of crab meat, 1 or 2 small containers of cream cheese, (depending on how strong you want the crab taste), and some green onions.
Lay out a wonton wrapper, and put about 1 tsp of mixture in the middle. Put some water on the rest of the wrapper with your finger, then close it up tight.
You can deep fry them, just a few at a time, but sometimes, mine come apart. I usually fry them in a wok or small saucepan filled with just 2 inches of oil.
Leave a Reply