Tex-Mex Beef and Cheese Enchiladas

Tex-Mex Beef and Cheese Enchiladas “Cheese filled tortillas are covered with a spicy meat sauce and cheese before baking. Growing up all my life in South Texas, this dish was a staple!” Ingredients 2 pounds ground beef 3 tablespoons chili powder 2 tablespoons paprika 1 tablespoon ground cumin 1 tablespoon garlic powder 1 teaspoon salt 1 (8 ounce) can tomato sauce 4 cups water 1/2 cup all-purpose flour, divided 1 1/2 teaspoons sugar 2 tablespoons cooking oil 12 (6 inch) corn tortillas 4 cups shredded American cheese Directions Preheat the oven to 350 degrees F (175 degrees C). Heat the … Continue reading Tex-Mex Beef and Cheese Enchiladas

Texas Enchilada Sauce

Texas Enchilada Sauce “Being from deep South Texas, I learned many ways to prepare Mexican and Tex-Mex foods. This is my all time favorite!” Ingredients 2 (6.5 ounce) cans tomato sauce 1 (28 ounce) can crushed tomatoes 1/3 cup chili powder 1 tablespoon dried oregano 1 teaspoon paprika 2 teaspoons ground cumin 2 teaspoons ground black pepper 1/4 teaspoon salt 1 clove garlic, minced 1 tablespoon butter 1 onion, minced 1 green bell pepper, chopped Directions In a medium saucepan combine tomato sauce, crushed tomatoes, chili powder, oregano, paprika, cumin, pepper, salt and garlic. Cover and cook over medium heat. … Continue reading Texas Enchilada Sauce

Creme Fraiche

¬†Creme Fraiche “Making creme fraiche is very easy and, once you taste the magic of homemade sour cream, you’ll have a hard time not repeating this esoteric exercise. Sure it takes a couple days, but the effort is minimal and the payoff is marvelous.” Ingredients 2 cups heavy cream 3 tablespoons cultured buttermilk Directions Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours before using. Continue reading Creme Fraiche

Eastern North Carolina BBQ Sauce

Eastern North Carolina BBQ Sauce Recipe By:RODEO3829 “I have tried a lot of recipes of Eastern North Carolina BBQ Sauce. This is the closest to what you will find in any of the BBQ Restaurants here in North Carolina. It is on the hot side, so you may wish to adjust the cayenne pepper and Tabasco(TM) sauce for milder flavor.” Ingredients 1 cup white vinegar 1 cup cider vinegar 1 tablespoon brown sugar 1 tablespoon cayenne pepper 1 tablespoon hot pepper sauce (e.g. Tabasco(TM)), or to taste 1 teaspoon salt 1 teaspoon ground black pepper Directions Combine the white vinegar, … Continue reading Eastern North Carolina BBQ Sauce

Raspberry Sauce

Raspberry Sauce Ingredients 1 pint fresh raspberries 1/4 cup white sugar 2 tablespoons orange juice 2 tablespoons cornstarch 1 cup cold water Directions Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools. Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will … Continue reading Raspberry Sauce

Strawberry Topping

Strawberry Topping Ingredients 1 pint fresh strawberries 1/3 cup white sugar 1 teaspoon vanilla Directions Wash strawberries and remove stems; cut large berries in half or roughly chop them. Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes. Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. … Continue reading Strawberry Topping

Bearnaise Sauce

Bearnaise sauce is a little tricky to make; cook it in a double boiler, and stir continuously. Ingredients 2 tablespoons dried tarragon 3/4 cup red wine vinegar 2 tablespoons minced shallots 3 egg yolks 1/4 cup hot water 1/2 lemon, juiced 1 pinch salt 1 pinch cayenne pepper 1 cup butter, melted Directions In a heavy skillet, saute tarragon, red wine vinegar, and diced shallot over medium heat for 10 to 15 minutes, or until the mixture becomes paste-like. Remove from heat. Combine egg yolks, 1/8 cup hot water, lemon juice, salt and pepper in the top of a double … Continue reading Bearnaise Sauce

Nuoc Cham (Vietnamese Dipping Sauce)

Nuoc Cham (Vietnamese Dipping Sauce) Ingredients 1/4 cup white sugar 1/2 cup warm water 1/4 cup fish sauce 1/3 cup distilled white vinegar 1/2 lemon, juiced 3 cloves garlic, minced 3 Thai chile peppers, chopped 1 green onion, thinly sliced Directions Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture. Continue reading Nuoc Cham (Vietnamese Dipping Sauce)

Red Skinned Potato Salad

Red Skinned Potato Salad Ingredients 2 pounds clean, scrubbed new red potatoes 6 eggs 1 pound bacon 1 onion, finely chopped 1 stalk celery, finely chopped 2 cups mayonnaise salt and pepper to taste Directions Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from … Continue reading Red Skinned Potato Salad