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
16 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
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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.
August 19, 2009 at 6:29 pm
I just made crab rangoon for the first time and was amazed how easy it was–and how much it made! I thought I was going to have to be really creative with how to get rid of wonton, but 8oz crab and 8 oz cream cheese (plus flavor–I used cilantro) made about 50.
I’ve seen them in all sorts of shapes, and decided the pouches (triangles) would be easiest to pan fry, and I was right!
August 31, 2008 at 8:49 am
have you ever made mini-cheesecakes? I used a gingersnap cookie for the “crust” in the bottom of a cupcake paper liner. (foil works better, but they are hard to find sometimes.) Make a mixture of 1 8 oz. pkg. of cream cheese, 1/4 cup of sugar, a little vanilla, 2 tsp. lemon juice, 1/2 tsp. lemon peel, and an egg. Bake in muffin tins at 325 for about 20 to 25 minutes. they will look cracked on top but deflate when you take them out of the oven. leave them in the tin until cool, then refrigerate and creatively top them with whatever appeals to you! it makes 6. Just stumbled upon your website. it’s great.
July 11, 2009 at 11:11 am
I made these last Thanksgiving and they were a big hit. The cheesecake was pumpkin spice. They were gone pretty quickly and are much easier to store in the frig during the holidays. I was a bit skeptical, but the gingersnaps and pumpkin flavors were delicious together.
September 18, 2008 at 7:12 am
I have emailed my recipe for cheesecake to the site address, it tells you how to make any type of cheesecake as it is just a simple recipe for a plain cheesecake you can add anything you like to it!
This site is great
September 29, 2008 at 6:44 pm
I am looking for a chicken recipe that uses frozen spinach on the bottom of a casserole dish and then there is a layer of cooked noodles and last a layer of uncooked chicken covered with a blue cheese sauce. I made it years ago and cannot find the recipe.
September 30, 2008 at 7:34 am
Gloria, I haven’t heard of this dish, but we definitely need the recipe for it! It sounds delicious. Let us know if YOU find the recipe and are willing to share!
Barb
January 1, 2009 at 2:33 pm
Im looking for a cookie recipe. My Aunt Emily made it for us kids back in the early 60’s. The cookie was small. round, & very thin. They had oatmeal in them. You would put mixed fruit jelly in between them. Yummy! They were not “YO YO” cookie from the Betty Crocker cookbook. Could you see if anyone has this recipe? THANKS
January 3, 2009 at 10:01 am
Kathy, these cookies aren’t ringing any bells, but I have a number of cookie cookbooks and I’ll check in those to see what I can find and get back to you! Thanks for visiting.
Barb