A Good Place to Share Recipes!

[MissToodles]

I found this and shall make it soon:

Corn Cheese Chowder

Ingredients:

A couple of tablespoons of olive oil
1 medium onion, chopped
A couple of cloves of garlic, minced
2-3 jalapeño peppers, seeded and minced (optional)
Four cups good stock (I usually use chicken, but vegetable stock is fine)
2 cups (at least) whole-kernel corn, fresh or frozen (not canned - ick!)
1 sweet red pepper, seeded and chopped (or roasted red peppers!)
1 lb Velveeta cheese food product, cut in chunks
1 lb medium-to-sharp cheddar cheese, grated

1/2 tsp cayenne pepper (optional)
1 cup half-and-half (optional; if you're not using it, you may want to add another cup of stock to make the soup liquid enough)

Method:

Heat oil in the bottom of a large stock pot, and add onions, garlic and jalapenos (if using); cook until soft.

Add stock, and heat to a boil; lower heat.

Add corn (still frozen is OK), red pepper and cheeses; return to a simmer, stirring, until cheese is melted. Once the cheese is added, keep the heat very low and stir often to keep the bottom of the pan from scorching.

If you want the soup to have a little heat (esp. if using the jalapenos), add cayenne to taste.

If you're using half-and-half, add it now, stir thoroughly, and allow to simmer on very low heat for 15 minutes or so to blend flavors. Makes about two quarts.

Serve hot, with a sprinkle of cayenne (or paprika, if you're not fond of spicy) and tortilla chips or cornbread on the side. It's smooth, creamy, delicious and very satisfying. People never guess about the Velveeta unless you tell them. (-:

[autopaint-1]

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 6 servings
User Rating:




1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed
3 to 4 cloves garlic, chopped, optional
1/2 cup chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
Salt and freshly ground black pepper
1 cup frozen green peas
24 leaves fresh basil, torn or thinly sliced
1 pound penne rigate pasta, cooked to al dente
Grated Italian cheese, for passing

Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.


Comfort food, going to make it tonight myself

[Gaining Gourmet]

Apple Pulled Pork

1 Pork picnic
2 cups baby carrots
2 onions, quartered
1 apple, quartered
3 cloves fresh garlic, smashed and coarsely chopped
1 cup apple cider
1 cup white wine
1 Tbls worcester sauce
1 tsp olive oil
Salt
Pepper


Salt and pepper picnic. Preheat oven to 300 or 350 degrees. Place large pot (I use a 7 quart anodized aluminum casserole pot) over medium-high heat and put oil in pot. Sear meat on all sides. Remove meat from pot. Put carrots, onion, and apple in pot and brown vegetables just a bit. Add garlic. Then, insert probe thermometer into meat (assuming you have one) and set alarm for 210 degrees. Put meat back into pot, fat side up (so that fat will render down onto meat), and pour liquids over meat. Put on the lid and slide it into the oven. Cook for at least four to five hours. You want the internal temp of the meat to reach 200 and stay there a while. If alarm goes off, back the heat down to keep it between 200 and 210. Pull pork, serve on King’s Hawaiian sandwich rolls with slaw (bbq sauce optional).

I’m still working out all the times, temps, and amounts, but that ought to suffice for now for anyone who wishes to make this.

[Tofu Fisherman]

SoVerySoft, your crab meat dip looks excellent. Thanks posting that.