Recipe for the Day

[theGinsue]

Hey, Ah Pook, it seems like you're missing part of the recipe under the Preparation section.

Specifically, the parts that say:
Now pour the mixture into the pre-warmed iron skillet and bake for ___ minutes.

BTW: The pics are great!


Also, is this recipe set for "high altitude" (anything over 6k ft)?

[Ah Pook]

Hey, Ah Pook, it seems like you're missing part of the recipe under the Preparation section.

Specifically, the parts that say:
Now pour the mixture into the pre-warmed iron skillet and bake for ___ minutes.

BTW: The pics are great!


Also, is this recipe set for "high altitude" (anything over 6k ft)?

Details details.

I live over 8500' and have no problem with the recipe.

[theGinsue]

Awesome. Thanks for the fix!

[hobowh]

Tallerine:
8 oz egg noodles
2 lb ground beef
1 or 2 large onions, chopped
1/2 bell pepper, chopped
2 garlic buds, minced
2 tsp chili powder
salt and pepper to taste
1 can whole kernel corn, drained
1 can tomato soup
1 can Rotel
1 1/2 lb American cheese, grated
Brown the beef in small amount oil. Add onions and bell pepper and cook until tender. Add garlic, chili powder, salt and pepper.
While the beef cooks, boil noodles until tender.
Put half the cooked noodles in the bottom of a 3-quart casserole dish. Spread the meat mixture over the noodles, then the corn, then a layer of cheese. Save some of the cheese for topping. Spread the remaining noodles on top. Pour over this: tomato soup diluted with 1/2 can of water. Then the Rotel.
Cook 1 1/2 hours at 250 or 1 hour at 300.
Just before removing the tallerine from the oven, sprinkle with remaining cheese.

Mexican Casserole:
9 to 12 canned chipotle chiles en adobo or stemmed, dried chipotle chiles
12 garlic cloves, unpeeled
4 1/2 lb tomatoes (or 3 28-oz cans)
2 Tbsp and 1/2 cup vegetable oil
1 3/4 tsp salt
6 cups loose spinach
2 medium zucchini
1 12 cups frozen corn kernels
16 corn tortillas
1 lb cheese (monterey jack)
1/3 cup chopped cilantro
Remove chiles from sauce in the can. Roast the unpeeled garlic on griddle until soft, about 15 minutes; cool and peel. Roast tomatoes on baking sheet 4 inches below a very hot broiler until blackened - about 6 minutes on each side. Cool, then peel, saving the juices. Puree tomatoes with juice, chiles and garlic to medium-fine puree. Heat 2 Tbsp oil in 4-quart heavy pot on medium-high. Add puree and stir constantly 8-10 minutes. Season with 1 1/2 tsp salt.
Steam spinach 2-3 minutes. Spread to cool, then roughly chop. Steam diced zucchini 2-3 minutes, then cool. Sprinkle with 1/4 tsp salt.
Pour 1/2 cup oil into skillet on medium heat. Line baking sheet with lots of paper towels. Quick-fry tortillas one at a time for a few seconds per side to soften them. Drain in single layer on towels, blot dry. Cut in half.
Preheat oven to 350. Grease a 9x13 pan. Spread thin layer of sauce over the bottom, then lay out 8 tortilla halves. Evenlt spread on teh greens, 1 1/2 cup of sauce, and 1 cup of cheese. Top with tortilla halves. Spread on corn and same amount of sauce and cheese. Top with tortilla halves, zucchini, and same amount of sauce and cheese. Top with remaining tortillas, sauce, and cheese. Cover with foil and bake 25 minutes. Uncover and bake 10-15 minutes until bubbly and lightly browned. Let cool. Sprinkle with cilantro.

[hobowh]

Jackpot Casserole:
1 lb ground beef
1 bell pepper, chopped
1/4 cup (or more) chopped onion
salt and pepper to taste
1 can tomato soup
1 1/2 cans water
8-oz can corn
2 tsp worcestshire sauce
5 oz noodles
1 cup grated cheese (i think it was cheddar)
Brown meat, add bell pepper, onion, salt, and pepper.
Cook slightly. add soup and water.
Add noodles and cook until noodles are tender.
Add corn and 1/2 cup cheese and worcestshire sauce.
Pour into greased 2-quart casserole dish.
Sprinkle top with remaining cheese.
Bake at 350 for 45 minutes.

[hobowh]

There are a couple to get us back up and running

[theGinsue]

Thanks for those - I do believe that I'll have to try those out.

[theGinsue]

It's been a little while since we've had a post here and, while this isn't a good hearty dish, this is an excellent summertime dessert.

Frozen Lemonade Pie


· Prep: 10 min
· Cooking: 1 min
· Cooling time: 4 hrs freezing

· Yields: 8 servings

Ingredients
· 1 can (12 fl. oz.) Evaporated Milk or Evaporated Fat Free Milk
· 1 package (3 oz.) lemon-flavored gelatin
· 2 tablespoons grated lemon peel
· 1/2 cup (3 to 4 lemons) fresh lemon juice
· 1 container (8 oz.) frozen whipped topping, thawed, divided
· 1 (9 oz.) prepared 10-inch graham cracker crumb crust
· 2 candied lemon half slices, cut into 8 wedges or sliced fresh lemon (optional)

Directions
MICROWAVE evaporated milk in medium bowl on HIGH (100&#37 power for 1 minute or until warm. Whisk in gelatin. Refrigerate uncovered for 30 minutes. Add lemon peel and juice; mix well. Gently whisk in 2 cups whipped topping. Pour into crust.

FREEZE for 4 hours. Dollop remaining 1 cup whipped topping around edge of pie. Top each dollop with lemon wedge. Let stand at room temperature for 20 minutes before serving.

ETA: As always: Serve with veggies and an ice cold beverage. (sorta)

[BigBear]

THAT sounds good.....