Author: admin

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Pizza Dough

Ingredients

  • 2 2/3 cups bread flour
  • 3/4 cup warm water (100 – 115 degrees)
  • 2 1/4 teaspoon yeast (one packet)
  • 1 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoon olive oil

Directions

Place the yeast (2 1/4 tsp), Sugar (1/2 tsp), and warm water (3/4 cups) in a large bowl. Wait 5 minutes to make sure that the yeast starts to bubble. Once you know that your yeast is working, add the remaining ingredients: Oil (2 Tbs), Salt (1 tsp) and flour (2 cups of bread).

Add the flour slowly until everything is incorporated and you have a nice ball of dough. If the dough is shaggy, add a little extra water slowly until it pulls together into a cohesive ball. Pull the dough out of the bowl and oil the bowl (or use another bowl). Turn your dough ball over so that it gets equally covered with the oil. Cover the bowl with saran wrap for 30 minutes.

After the dough has risen, remove it from the bowl to a lightly floured surface. Knead the dough a few times until it starts to tighten up. If you are splitting the dough, now is the time to measure it and split it. Once split form nice dough balls and let sit for another 5-10 minutes. It’s ready to roll out, place your toppings and eat.


Note:You made need more flour according to the season and humidity. Add enough flour until your dough is not too sticky.
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Tom’s Not 2 Hawt Taco Sauce 3.0

Ingredients

  • 2 – 28 oz. cans of crushed tomatoes
  • 6 oz. Can of tomato paste
  • 2 Tablespoons of onion powder
  • 2 Tablespoons of garlic powder
  • 2 Tablespoons of smoked paprika (McCormick brand)
  • 2 teaspoons of cumin
  • 1/2 cup finely diced fresh cilantro
  • 1/2 cup finely diced fresh parsley (added for eye appeal, optional)
  • 1/2 cup lime juice
  • 1 cup of finely diced anaheim pepper (green pepper)
  • 10 oz. Sweet chili sauce – Mae Ploy brand (Walmart has this)
  • Sambal Oelek – Huy Fong brand (Walmart has this)
  • Water

Directions

Mix everything thoroughly and slowly add the water last to obtain the consistency you want.

Mild: 12 oz. Sambal Oelek
Medium: 16 oz. Sambal Oelek
Hot: Keep adding until you like it

This recipe will yield approximately a 1/2 gallon. Can be frozen.

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Texas Roadhouse Seasoning

Ingredients

  • 6 T kosher salt
  • 8 t brown sugar or (2T and 2t)
  • 1 t cornstarch
  • 1 t garlic powder
  • 1 t garlic salt
  • 1 t onion powder
  • 1 t turmeric
  • 2 t paprika
  • 2 t chili powder
  • 4 t black pepper

Directions

Mix the spices and grind in a coffee grinder if available.

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BBQ Rub

Ingredients

  • 1 cup brown sugar
  • 3 TBS paprika
  • 1 TBS black pepper
  • 2 TBS Salt
  • 2 TBS chili powder
  • 2 TBS garlic powder
  • 2 TBS onion powder
  • 1 tsp cayenne pepper

Directions

Mix the spices and grind in a coffee grinder if available.

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Chicken Pot Pie

Ingredients

  • 6 pieces of bacon
  • 1/3 cups of butter
  • 1/2 cup chopped onions
  • 1/3 cup of all purpose flour
  • 1/2 tsp poultry seasoning
  • 1/2 tsp pepper
  • 1 tsp salt
  • 1 1/2 cups of chicken broth
  • 2/3 cups of heavy whipping cream
  • 2 – 12.5oz cans of precooked chicken
  • frozen vegetables
  • pie crusts (2)

Directions

Preheat the oven to 400.

Cut up the bacon (6 pieces) into pieces and cook it. Remove it from the pan.
Add the onions (1/2 cup chopped) to the bacon grease. Add the butter (1/3 cup) to the bacon grease and onions. Cook the onions until they are soft.
Add the flour (1/3 cup), poultry seasoning (1/2 tsp), salt (1 tsp) and pepper (1/2 tsp) to the pan and stir to incorporate all of the ingredients.
Slowly add the chicken broth (1 1/2 cups) and the heavy whipping cream (2/3 cups) cooking and stirring until the mixture starts to thicken.
Stir in the chicken (2 cans or pre cooked cubes) and frozen vegetables (to desired mixture).

Line the pie pan with one of the crusts. Once the bottom is covered start spooning in the mixture. Once the pie tin is filled cover the pie with the remaining pie crust.
Cut a couple of slits in the pie crust and place in the oven for 30 minutes.
After 30 minutes remove the pie and place aluminum foil around the crust. Cook for another 15 minutes.

Let the pie cool for 15 minutes and enjoy.

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Mary’s

Ingredients

  • Ingredients
  • 1 lb ground beef
  • 1/4 cup ketchup
  • 1 can of cream of mushroom soup (Campbell’s)
  • 2 Tbsp Worcestershire sauce
  • Hamburger buns
  • Shredded cheese

Directions

Cook the ground beef and break up into small pieces.

Drain the ground beef and add ketchup (1/4 cup), can of cream of mushroom soup and worcestershire sauce (2 Tbsp). Cook until heated throughout.

Place buns on a cookie sheet, separating the tops and bottoms. Scoop the meat mixture on each bun and cover with cheese.

Place under the oven broiler until the cheese melts.


This recipe makes 8 buns (4 tops and bottoms).
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Shakshuka

Ingredients

  • Ingredients
  • 1 Tbsp olive Oil
  • 1 medium onion, diced
  • 1 clove of garlic (more to taste)
  • 1 red bell pepper, seeded and diced
  • 1 28oz crushed tomatoes
  • 1 14oz diced tomatoes
  • 1 tomato paste (half a small can)
  • Sausage links (if you don’t need it to be Kosher)
  • 6 eggs

Spices

  • 1.5 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • .5 Tbsp parsley
  • To taste: Salt, Pepper and cayenne pepper for spicier taste.

Directions

Heat the oil (1 Tablespoon) and add chopped onions (medium diced onion).

Once the onions start to soften add garlic (1 clove or more to taste). Sauté until you can start to smell the garlic.

Add the bell peppers (1 red pepper) and sauté for 5-7 minutes

Add crushed tomatoes (28 oz), diced (14oz), tomato paste (half of a small can) and the sausage links if you are using them. If using sausage links I recommend cutting them into smaller pieces so they’re easier to eat. Stir thoroughly until bubbly and then turn down heat to start simmering.

Add spices and mix thoroughly. Continue to simmer for 5-7 more minutes.

Crack the eggs into the mixture, spacing them evenly.

Cover the pan and allow to simmer for 10-15 more minutes. (10 minutes for less done eggs)


Great to serve challah bread to be dipped into the mixture.

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Chili

Ingredients

  • Ingredients
  • 2 lbs extra lean ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic
  • 1 large red pepper, chopped
  • 1-2 stalks celery, sliced
  • 2 cans (15-16 oz each) crushed tomatoes
  • 1 can (6 oz) tomato paste
    1 Tbsp salt
  • 1 tsp Sugar
  • ¼ cup chili powder (or more to taste)
  • 1 tsp hot sauce
  • 2 tsp Worcestershire sauce
  • 1 can Ro-tel
  • 1 can black beans, drain juice
  • 2 can red beans, including juice

Directions

Cook and stir meat, onion, and garlic in pan until meat is light brown, then drain.
Stir in remaining ingredients. Add chili powder as needed.

Slow Cooker: Cook for 4 hours on high or 8 hours on low.
Instant Pot: High pressure for 30 minutes.
Conventional Oven: Bring to a boil and then turn down to simmer until the beans are done.

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Clam Chowder

Ingredients

  • 5 pieces of thick bacon
  • 3 celery ribs (diced)
  • 1/2 – 3/4 medium onion – diced
  • 4 lbs potatoes
  • 3 TB + 1 tsp Clam Base
  • 1.5 Cups Clam Juice (reserved from clams)
  • 3 sticks of butter
  • 3/4 Cups Flour
  • 4 Cups minced clams (or more)
  • 6 Cups of Milk
  • 2 Cups of Heavy Cream
  • Pepper – to taste

Directions

Clam base can be purchased on Amazon or at the Chef Store

Cut your potatoes into cubes (whatever size you want for eating) and start them cooking in a large pot of water. Let them cook to al dente while you are cooking the rest of the ingredients.
For a quicker cook, you can use frozen diced potatoes.

Cut the bacon into pieces and cook it until crispy.

In a large stock pot (or large double boiler to help not to scald the milk), use some of the left over bacon grease and saute’ the onions and celery. Once the onions are translucent remove the onions and celery from the pot.

Use the clam juice (reserved from the clams if you have any) and whisk it with the clam base to break down the clam base.

In your large pot or double boiler, melt the butter and then add the flour slowly to create a roux. As it starts to incorporate, add the onions and celery. Let cook at a low to medium temperature for 6-7 minutes.

Add the clam base mix to the roux and turn on low heat. Add some milk (only a few cups), bacon, clams, and potatoes. Stir and add the milk and heavy cream slowly as the base thickens. Continue to stir as the roux thins.

Add pepper to taste.

Continue to sir until the chowder starts to bubble and is the thickness that you like.Add more milk or cream if you want it thinner.


Makes a bunch. 🙂
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Pork Tamales

Ingredients

Pork

  • 2 1/2 lbs of pork
  • 3 cups of chicken broth
  • 1 Tbs of Oil
  • Adobo Seasoning
  • garlic powder
  • 6 Tbs of broth
  • 3 Tbs flour

Red Chile Sauce
  • 5-6 Ancho Chile Pods
  • 1 Tbs of Minced Garlic
  • 3 Cups of Water
  • 3 Tbs Flour
  • 1 1/2 teaspoon Salt

Masa
  • 4 Cups of Masa
  • 3 tsp Baking Powder
  • 3 tsp Salt
  • 1 1/3 Cups of Lard (273 grams)
  • 3 Cups of Pork Broth
  • 1/4 Cup of Red Chile Sauce (optional)

Other
  • Corn husks (These need to be soaking in hot water a few hours before everything is put together.)
  • Cheese (optional)

Directions for the Red Chile Sauce

Remove the stems, seeds and veins from the Ancho Chile pods (5-6 pods). Place them in a pan with enough water to cover them. Bring the water and the pods to boiling and then turn down to simmer for 15-20 minutes. Stir occasionally making sure the pods are under the water.
When the pods finish, place them in a blender with garlic (1 Tbs), flour (3 Tbs), Water (3 cups) and salt (1.5 tsp). Blend well and set aside.

Directions for the Pork Filling

Instant Pot:
Turn the instant pot on saute and add oil (1 Tbs). Cut the pork up and season generously with Adobo seasoning and garlic powder. Saute the pork in the instant pot. Add the chicken stock (3 cups) to the instant pot.
Cook on high pressure for 60 minutes and allow the pressure to naturally release. Keep the broth from the instant pot for the masa.

Take the pork out and allow to cool slightly. Shred the pork and remove any fat.

In a large pan, add 6 Tbs of the broth from the instant pot along with 3 Tbs of flour. Whisk the flour into the broth and make a paste. Using a strainer (this removes all of the larger pieces of the chiles), pour about 1 cup of the red chile sauce into the pan and whisk together with the flour and broth paste. The sauce will still be very thick so add some more red chile sauce to start thinning it out but not too much.
Start adding the shredded pork into the sauce and continue to stir and add sauce until you have the consistency that you want for the filling. If in doubt, add a little more sauce for a more juicy filling.

Directions for the Masa

In a pan, start to melt the lard. While the lard is melting add the masa (4 Cups), salt (3 teaspoons), and the baking powder (3 teaspoons) in a mixer or large bowl. Mix these dry ingredients well. Once the lard is melted, add it to the dry ingredients slowly and let it incorporate. Slowly add the broth next. The mixture should start getting the same consistency as peanut butter. As everything is mixing, add the red chili sauce slowly.

Making the tamales

Make sure the corn husks have been soaking for a while to make them pliable.
I Like to get all of the ingredients together (Corn husks, masa, pork mixture and cheese). I also put 2 cups of water in the bottom of the instant pot and place a steaming pan in the instant pot.

Take a corn husk and place a spoonful of masa on the husk and spread it out (I like to use a ziploc bag as a glove to spread the mixture). It’s best to start from the wide side of the husk and spread the masa about a half inch from the top to half way down the husk. Once the mixture is spread out, add some pork down the middle of the masa with some cheese. Now, take one side of the corn husk and fold it over and wrap up the tamale. Once it’s wrapped, take the bottom of the husk and fold it upwards which will hold the tamale together. Some people use some husk in strips to tie it closed. The idea is to keep the tamale closed while it steams.

As you finish wrapping the tamales, place them in the steaming tray. Once the instant pot is full, turn the instant pot on manual, 45 minutes high pressure and close the lid.

Remove the tamales and enjoy.
This recipe makes about 3 dozen tamales.

Below is a recipe for tamale gravy that can be made while the tamales cook.


Tamale Gravy

  • 2 Tbs unsalted butter
  • 3 Tbs flour
  • 2 Cups beef broth
  • 1 Tbs Adobo sauce
  • 1 tsp taco seasoning
  • 3-4 slices of American cheese

Melt the butter (2 Tbs) in a pan and add the flour (3 Tbs). Whisk together to create a thick paste. Slowly add in the beef broth (2 Cups) and whisk to create a sauce. Continue to whisk at low heat (about 5 mninutes) allowing the mixture to thicken. Add the adobo sauce (1 Tbs), taco seasoning (i teaspoon) and the cheese slices. Continue to whick until all the ingredients are mixed and the cheese has melted.
Pour this over your tamales and enjoy.