measi: made by me (Default)
(per a request for good chili recipes by [ profile] bafleyanne)

I've been making a variation of this recipe since my early teens. The Italian sausage and ginger are the most recent additions, and both my husband and I agree that it's greatly improved the flavor. This definitely is a recipe that you can play with.

This serves about 6-8 people, and like most good chili recipes, tastes even better 2nd day. It can freeze for up to a month, and I've substituted turkey and buffalo for the ground beef - both come out excellent.

2 lbs ground beef
1 lb ground hot Italian sausage (w/o casing)
2 medium yellow onions, chopped
3 cloves garlic, minced
4 tablespoons chili powder
2 bell peppers, seeded and cut into bite-sized pieces
2 28oz cans crushed tomatoes
2 15oz cans kidney beans (or preferred type)
2 tablespoons Worcestershire sauce
2 tablespoons whole cumin
2 tablespoons cocoa powder
1 tablespoon fresh grated ginger
salt to taste
additional chili powder to taste
1 dash Indian chili powder (Optional)
grated cheddar cheese (Optional)

Brown beef with onions, chili powder, and minced garlic until no pink remains in the meat and the onions are clear. Drain if desired/needed, and add to chili pot. Brown sausage and add to pot. Then add in all other ingredients to pot and stir thoroughly. Do a quick taste test for spice and flavors - add more chili powder, salt, ginger, etc. as desired. (we add the Indian chili powder here). Bring to a boil, then turn heat down to simmer and cook for 60-90 minutes (or until people are too impatient), stirring well every 15 minutes.

Serve in bowls with grated cheese for garnish.
measi: made by me (Default)
As promised, here's my pierogi recipe. A note about fillings - I fill them with my normal mashed potato recipe. You can honestly stuff them with anything. Potato (with or without some sort of cheese mixture) is probably the most popular. Sauerkraut is very ethnic, but a bit harder to do. Fruit and meat fillings are also possible. I recommend starting with something potato related, simply because it's easier to work with. Then venture onto the internet for various other stuffings. :)

I'm sure you can probably knead the dough in a mixer, but I am old fashioned when it comes to pierogi and mix/knead everything by hand, mostly so I can keep a sense of how the dough feels.

This is a recipe that takes TIME. The work's not complicated, but you need a couple hours at least to make these things. It's a great one to do together with family or friends if you have a crew that likes to cook and/or bake, and give everyone a "station." (examples of stations in my Flickr Christmas photos.)

Read more... )
measi: made by me (wedding chucks)
... which is different than stuffing in that it's not edible. Mostly.

First - safe and happy travels & happy feasting for all celebrating Thanksgiving this week. :)

Traffic was wonderfully light between Providence and Boston today coming in. I had to make the drive because my company is extremely generous and wonderful and bought us fresh turkeys for tomorrow's feast. And well - just picture me lugging a 20-24 lb. turkey on the MBTA.

Yeah... amusing, isn't it? And a tad weird and stupid.

So I threw a keg tub into the car (since it is a fresh turkey, and I don't know what the packaging is going to be like getting it home...), headed on up - got here somewhere in the 70-80 minute range, which is QUITE good for rush hour. I parked next door, since the mudlots are all torn up and have limited parking at the mo'.

And at some point in the next couple hours, they'll start passing out turkeys. I'll get the car out of hock, swing it around the building, pick up said turkey, go over to my post office box that hasn't been checked in months, get whatever mail is piled there, and start the 50+ mile trek back home.

Traffic may be interesting this afternoon... hopefully not too bad, but it is I-95. You never know.

My afternoon/evening will be spent thusly:

1) Cooking the brine for my turkey
2) Finishing up my beta read on fic - getting that back to the author
3) Getting a tablecloth & napkins for tomorrow's feast (I don't have enough with any of my sets and they're the wrong table shape)
4) Tidying up the house for tomorrow.
5) Getting turkey into the brine sometime 10-ish so it can soak overnight.

And if anyone's looking for recipes, here's the batch of ones I'm making:


Whee - turkeys are nearly ready! :) Rock! *runs off to get work done so she can go home*
measi: made by me (Default)
Apparently my seven layer dip was a hit last night with the TBS sisters (even though it definitely wasn't its best outing, IMHO). Several folks asked for the recipe, and it's seriously the easiest thing you can make. No cooking needed. And, vegetarian - provided that the veggies at your party will accept some dairy products. :)

I'll call dibs on making it for the tea, BTW.

This is a recipe that's party-sized. It can be halved if needed, but I've honestly never needed to.

You'll need:

One 13x9 inch baking dish - at least 2" deep.

2 12 oz. cans of refried beans (any flavor. I use traditional ones)
1 16 oz. tub of sour cream
1 packet taco seasoning
2 bags of shredded cheese (cheddar, taco, or mexican)
1 bunch of green onions, chopped
1 large tomato (or equivalent), diced
1 small can sliced black olives, drained
3+ bags of tortilla chips - Scoops or other THICK-cut chips strongly recommended.

Spread both cans of refried beans on the bottom of the baking dish into a relatively even layer - make sure to push beans all the way to the corners.

On top of the beans, scoop out half of the sour cream. Add the taco seasoning to the remainder in the sour cream tub and mix. Add this mixture to the sour cream layer and spread evenly to cover the beans.

Layer the remaining ingredients as follows:
- one bag of cheese
- tomatoes
- green onions
- second bag of cheese
- olives

Other options for layers, in lieu of the second cheese layer, that have worked well are:
- chopped lettuce
- guac (if using, spread above the beans, then put sour cream on top of it)

Serve immediately at room temperature - do NOT chill. This dip does NOT keep (seriously... it's disgusting the day after), so eat up!

Serves anywhere from 12-25, depending on your spread.


measi: made by me (Default)

June 2012



RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags