Homemade Chili Rellenos

CHILI RELLENOS

SERVINGS:9 (2 EACH) PREP TIME:30 MIN COOK TIME:5 MIN EACH

INGREDIENTS

LRG CAN OF PEELED/ROASTED WHOLE CHILI'S (18 OR SO PER CAN)
1 DOZEN EGGS
FLOUR
JACK CHEESE
COOKING OIL (I USE OLIVE OIL, ANY OIL WILL DO)
PAPER TOWELS ( PUT COOKED CHILI'S ON TO DRAIN)

FIRST THING IS TO DRAIN THE CHILI'S, SAVING THE JUICE TO ADD TO THE SAUCE LATER.
COUNT HOW MANY CHILI'S YOU HAVE (NOTICING THE SIZE OF THE CHILI'S) NOW CUT JACK CHEESE
CUTTING AS MANY SLICES OF CHEESE AS YOU HAVE CHILI'S. STUFF THE CHILI'S W/JACK CHEESE
AND SIT A SIDE, NOW SEPARATE THE EGGS WHITES FROM THE YOLKS, YOU WILL NEEDS A MIXER
TO BEAT THE EGG WHITES UNTIL THEY ARE STIFF, (SHAKING THE BOWL IS AN EASY WAY TO KNOW
IF THE EGGS WHITES ARE STIFF, THE WILL NOT MOVE) ONCE THE WHITES ARE VERY STIFF, BEAT
THE YOLKS TILL MIXED WELL, AND FOLD YOLKS INTO THE EGG WHITES (DO NOT MIX, JUST
GENTLY FOLD W/A RUBBER SPATULA) NOW GET THE OIL HOT, THEN TURN HEAT DOWN TO MEDIUM
TAKE STUFFED CHILI'S AND ROLL IN FLOUR, ONCE THE CHILI'S ARE FLOUR COATED, DIP THEM
IN THE EGG MIXTURE, NOW ADD TO HOT OIL ( A DEEP FRYER WORKS BEST IF YOU DON'T HAVE
ONE, USE A LARGE SKILLET) ONLY PUT ABOUT 3 TO 4 AT A TIME( DON'T SMOTHER THEM THEY WILL
GET FLUFFY AS THEY COOK) COOK ON EACH SIDE UNTIL GOLDEN BROWN, LAY COOKED RELLENOS
ON PAPERS TOWELS. YOU CAN TOP THE CHILI'S W/MY ENCHILADA SAUCE, CHEESE AND GREEN ONION.

Homemade Chacana

CHACANA RECIPE

PREP TIME 30 MIN
COOK TIME 6HRS MINIMUM
FEEDS ABOUT 6-8

INGREDIENTS:

1 PKG STEW MEAT (OR ROUND STEAK) CUT DOWN TO BITE SIZE
1 LRG CAN TOMATOES (DICED OR STEWED)
1 YELLOW ONION
2 BELL PEPPERS (1RED, 1 GREEN, IT'S FOR COLOR :-)
6-8 SMALL CANS OF TOMATO SAUCE
SALT, PEPPER, CUMIN, CHILI POWDER, ADOBO,AND GARLIC POWER
SEASON TO TASTE (THE MORE CUMIN THE BETTER)

PUT ALL INGREDIENTS IN SLOW COOKER AND TURN ON HIGH
COOK FOR A MINIMUM OF 6 HOURS, THE LONGER IT COOKS THE THICKER
THE SAUCE/JUICE GETS.

I SERVE THIS OVER WHITE RICE, CAN ALSO BE SERVED IN A TORTILLA W/CHEESE.
OR JUST USE A HOT TORTILLA AS A SPOON AND SCOOP!! ENJOY!!

Portuguese Sopas

PORTUGUESE SOPAS

SERVINGS: 8-10 PREP TIME:5 MIN COOK TIME:2-5 HRS.


3-5 LB OF ROAST (CHUCK OR POT)
1 MED ONION (DICED)
2 GARLIC CLOVES (CRUSED OR CHOPPED)
SALT/PEPPER (TO TASTE)
1 BOTTLE OF SHERRY (OR RED WINE)
FRESH MINT
FRENCH BREAD (DAY OLD)


PREHEAT OVEN TO 350, IN A LARGE BAKING DISH ADD ALL
INGREDIENTS EXCEPT BREAD AND COVER DISH W/FOIL
WHEN OVEN IS READY PUT SOPAS IN THE OVEN AND COOK
2-5 HOURS DEPENDING ON THE SIZE OF THE ROAST. ABOUT
EVERY 45 MINUTES TO AN HOUR, REMOVED FOIL AND BASTE
THE ROAST W/THE JUICES. WHEN ROAST IS DONE, REMOVE
FROM OVEN, LEAVING FOIL ON LET THE ROAST SIT FOR ABOUT
15 MINUTES. THEN REMOVE ROAST FROM DISH (LEAVE JUICE IN
BAKING DISH) SHRED THE ROAST, NOW USING ANOTHER LARGE DISH,
PLACE SLICED FRENCH BREAD ON DISH (DO NOT STACK) TOP THE BREAD
W/SHREDDED ROAST THEN POUR THE JUICE AND MINT OVER THE BREAD
AND MEAT. IT'S NOW READY TO EAT.

Grandma's Portuguese Cabbage Soup

Grandma's Portuguese Cabbage Soup

THIS IS A SOUL SOOTHING SOUP, MY GRANDMOTHER BROUGHT
THIS RECIPE FROM PORTUGAL.
WHEN YOU ARE SICK THIS SOUP IS THE CURE!! YOU MUST TRY IT!!

1 CAN OF SPLIT PEA SOUP
1 HEAD OF CABBAGE
2 BUNCHES OF BROCCOLI (OR BOX OF FROZEN)
1 CAN OF TOMATO SAUCE
2-3 DICED POTATOES
SALT TO TASTE
1 STICK OF LINGUISA (SYLVIA BRAND)
SLICED INTO THIN PIECES

FILL A LARGE POT WITH WATER, ADD THE SPLIT PEA SOUP
STIRRING TO BREAK UP THE SOUP
CUT THE CABBAGE IN QUARTERS, IT WILL BREAK UP AS IT COOKS
ADD THE CABBAGE TO THE SOUP
CUT UP THE BROCCOLI AND ADD TO SOUP
ADD THE DICED POTATOES
ADD TOMATO SAUCE
ADD THE SLICED LINGIUSA
ADD SALT TO TASTE.

TURN DOWN HEAT TO MEDIUM,
STIRRING ABOUT EVERY 10 MINUTES
FOR ABOUT 20 MINUTES
TURN HEAT TO SIMMER AND LET COOK
UNTIL VEGGIES ARE TENDER.

**CORNMEAL BALLS OPTIONAL**
1/2 CUP FLOUR
1/2 CUP CORNMEAL
1/2 TEASPOON OF SALT
1 TEASPOON OF BAKING POWDER
1 EGG
IF BATTER IS DRY ADD MILK
YOU WANT THE BATTER THICK

MIX ALL INGREDIENTS TOGETHER,
BRING SOUP TO A BOIL, WITH A TEASPOON
DROP BALLS INTO BOILING SOUP (JUST BEFORE VEGGIES ARE TENDER)
DO NOT STIR....LET THE BALLS BECOME FIRM
NOW TURN HEAT TO SIMMER, PUT LID ON
WHEN THE BALLS ARE FIRM AND VEGGIES ARE
TENDER THE SOUP IS DONE!!

Homemade shrimp Sauce

This is cooked shrimp, the best part of this dish is the sauce I made, pictured to the left of the dish.
. I use about a cup of mayonnaise, 2 tablespoons of ketchup and 2 tablespoons of horseradish. You can measure the ingredients according to your own taste. And the sauce to the right in the picture is ketchup and horseradish. These sauces are wonderful on fish as well!!

Lemon Bundt Cake

For this recipe I used a boxed lemon cake mix but added a box of lemon pudding into the mix, This made the cake so moist!! I topped it off with lemon pudding mix, the family just loved it!!

Homemade Asian Slaw

Sorry no photo available at this time



Asian Slaw


* 1/4 cup rice vinegar
1 tablespoon soy sauce
* 1 tablespoon canola oil
* 1 tablespoon dark sesame oil
* 1 tablespoon sesame seeds
* Sunflower seeds
* 12 ounces 3-color cole slaw mix (recommended: Fresh Express)
* 1 cup bean sprouts
* 1 cup crispy fried chow mein noodles (recommended: La Choy) plus more for garnish

Directions

In a large bowl, whisk together rice vinegar, canola oil, sesame oil, and sesame seeds.

Add slaw mix, bean sprouts and fried noodles. Toss to combine. Place in refrigerator for 15 minutes.

Serve garnished with additional fried noodles.

Homemade Egg Foo Young

Egg Foo Young


* 4 tablespoons canola oil
* 1/4 cup yellow onion, chopped
* 2 cups shredded cabbage
* 6 eggs
* 1 tablespoon soy sauce
* 1/2 teaspoon garlic powder
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1/4 cup sliced bamboo shoots
* 1/2 cup cooked small salad shrimp, or large dice medium cooked shrimp
* 2 tablespoons green onion tops, sliced, for garnish

Directions

Place 2 tablespoons vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender. Remove from heat, drain excess liquid, and reserve.

Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.

Using a non-stick pan over medium-high heat, add 2 tablespoons vegetable oil and heat. Ladle about 4 ounces of the cabbage mixture into the hot pan, as you would for pancakes, and sprinkle the small shrimp evenly on top of each. Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan. Flip and cook another 2 to 3 minutes until cooked through. Garnish with scallions.

Cook's Note: If Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degrees F oven for a few minutes.