http://www.tidefans.com/forums/ en Sat, 21 Nov 2009 09:40:47 GMT vBulletin 60 http://www.tidefans.com/forums/images/misc/rss.jpg http://www.tidefans.com/forums/ http://www.tidefans.com/forums/recipe-forum/96645-crockpot-tunisian-yam-red-bean-stew.html Tue, 17 Nov 2009 16:59:26 GMT To assemble the stew in your crock pot, combine onion, bell peppers,... To assemble the stew in your crock pot, combine onion, bell peppers, garlic, ginger, yams, stock, beans, tomatoes, jalapenos, salt, cumin, coriander, cinnamon, and black pepper. Stir till well combined. . Give it a good stir before you set it cooking.
Cover and cook on low for 8-10 hours, till the yams and beans are tender.
Before serving, ladle a little of the juices into a bowl; mix in peanut butter and stir till well combined. Return peanut butter mixture to crock and stir till well combined.
Top each serving with 1/2 T. dry roasted peanuts and a squeeze of lime juice. ]]> Recipe Forum http://www.tidefans.com/forums/recipe-forum/96645-crockpot-tunisian-yam-red-bean-stew.html http://www.tidefans.com/forums/recipe-forum/96344-cajun-dirty-rice.html Thu, 12 Nov 2009 20:31:46 GMT Brown the sausage, beef and giblets in the oil. Chop the giblets after... Brown the sausage, beef and giblets in the oil. Chop the giblets after they are cooked it will be easier. Add the onion, celery, garlic and bell pepper to the meats as they cook. Takes about 30 min to cook.
Add roux and chicken stock and season with spices. Let cook over med low heat for 1 hour covered add more stock or broth if it looks too dry. Check and stir occasionally.
After 1 hour add cooked rice, parsley and green onion tops.
Serve hot. ]]> Recipe Forum bayoutider http://www.tidefans.com/forums/recipe-forum/96344-cajun-dirty-rice.html http://www.tidefans.com/forums/recipe-forum/95940-veggie-dip.html Sat, 07 Nov 2009 19:37:24 GMT Mix well and chill. I like to let it chill overnight to really let the... Mix well and chill. I like to let it chill overnight to really let the flavors blend together ]]> Recipe Forum T Town Tank http://www.tidefans.com/forums/recipe-forum/95940-veggie-dip.html http://www.tidefans.com/forums/recipe-forum/95022-saturday-started-friday-chili.html Fri, 23 Oct 2009 21:02:19 GMT So without further ado...Saturday(Started on Friday) Chili Alright for... So without further ado...Saturday(Started on Friday) Chili

Alright for this journey you shall need.

2 lbs Ground Chuck
A bell pepper
An onion
Some jalapenos or serranos
A 28 oz can crushed tomatoes
28 ozs of dark red kindey beans
28 oz of chili beans
2 cloves garlic chopped and pasted

Various spices that I will discuss as we proceed.

First. Chop up them veggies. You might as well get everything ready before you start to bring everything together. Chili is one of those things that can quickly take over a kitchen. I find if you go ahead and chop your veg, get your spices together, open up all the cans you will need, it confines the mess and makes clean up a lot easier. This is true with all cooking, but especially a complicated (albeit simple) soup like chili.

So veggies...

Here you see bell pepper, onion, and jalapeno all nicely diced and ready to go into the pot. NOT YET! Oh on a side note about chiles...when they are "Wet" most of the heat is retained in the white membrane. It migrates to the seeds when they are dried. Just FYI.

Spices...


In this nice bowl you will find three teaspoons of salt, 4 Tbsp of Chili Powder, 2 Tbsp of cumin, 2 Tbsp of ground coriander, a teaspoon of dried oregano, and a teaspoon of fresh ground black pepper. Add em together and mix em around in the bowl. You feel like a tv chef yet?

Alright, now get out your big soup pot and heat it up to medium high heat. LET THE BOTTOM GET HOT! Otherwise you won't get that nice browning effect on you beef. Toss in the meat with half of your spice mixture. Cooking the meat with spices adds flavor as the meat cooks.




Strain your meat and set aside.

Return the pot to the heat and reduce to medium. Add a little olive oil and throw in your veg and garlic. Cook until onions are translucent (damn I love that word)



Now reintroduce the meat and add your tomato, 4 to 5 (I have no beer but subbing one of the cups of water for a dark beer is not a bad idea)cups of water and the remainder of the spices.




Let that go for one hour at a simmer. Some people (me) like things hotter so I add a teaspoon or so of ground red pepper.

After and hour has passed add in your beans...


This will be ready to eat after another 30 minutes or so, but you should really simmer it for at least 3 more hours. Then, you refrigerate it over night and reheat it on medium so it's ready right before kickoff...



Garnish with sour cream, cilantro, cheese, white rice...whatever...




Chow down.



Oh yeah my secret ingredient...two bite size pieces of hershey's dark chocolate. It smooths out all the flavors and adds a sweet bitter note to the chili.

Enjoy.

Roll Tide

PS Refrigerating overnight also allows you to get more of the grease out of your chili. It congeals on the top of the soup and you can just pick it out with a spoon. ]]> Recipe Forum J.Will http://www.tidefans.com/forums/recipe-forum/95022-saturday-started-friday-chili.html http://www.tidefans.com/forums/recipe-forum/94954-pumpkin-chess-cake.html Thu, 22 Oct 2009 17:23:03 GMT Combine cake mix, egg and butter and mix well. Pat the mixture into the... Combine cake mix, egg and butter and mix well. Pat the mixture into the bottom of your baking dish.
In a large bowl, combine pumpkin and cream cheese and beat well with electric mixer.
Beat in vanilla, eggs, butter, cinnamon and nutmeg until smoothe and well blended.
Beat in, one cup at a time, the powdered sugar and mix well.
Spread pumpkin mixture on top of cake mixture and bake for 40-50 minutes. Do NOT overbake - center should be on the soft side - it will settle during cooling.
Let cool completely. I like this best after it's chilled in the fridge overnight. Cut into squares and serve, chilled or room temp - your choice. ]]> Recipe Forum SavannahDare http://www.tidefans.com/forums/recipe-forum/94954-pumpkin-chess-cake.html