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----- Original Message -----
From: Anita
To: phaedrus
Sent: Sunday, November 17, 2002 9:56 AM
Subject: texmex brownies
I lost the recipe for tex mex brownies thay have cayenne
pepper in them and are the best I have ever had can you
help me with this?
I hope so I need them for thanksgiven.
thank you for your help.
anita
Hello Anita,
I cannot locate a recipe called "tex mex brownies." However, I did find several brownie recipes that have chili peppers in them. See below.
Phaed
Chocolate Chile Pecan Brownies
4 ozs unsweetened chocolate
10 Tbs unsalted butter
1 1/2 c. sugar (castor)
3 extra large eggs
1 1/4 tsp pure vanilla extract
1 c unbleached flour
2 tsp hot ground red chile
generous pinch of salt
1 C Carmelized Pecans (see below)
Preheat oven to 350. Generously butter and lightly flour
9x13 in. baking pan. Melt chocolate and butter in a
heavy-bottomed pan over low heat. Stir well and let cool
a few minutes. Beat mixture w/ a wooden spoon until blended.
Stir in sugar and mix well. Beat eggs and vanilla into the
batter until well blended. Stir in flour, ground chile, and
salt until just mixed. Stir in pecans and pour batter into
pan, spread evenly.
Bake for 25-30 minutes.
Carmelized Pecans
1/4 c. water
2 Tbs sugar
1 c. coarse chopped pecans
1 Tbs hot ground red chile
1/4 tsp salt
In a small skillet, combine the water and sugar and stir
over med. heat for 2 minutes. Add pecans and stir well with
a wooden scraper as the water evaporates. After 3 or 4 minutes,
add thee ground chile and the salt and toss well to coat the
pecans evenly. Continue stirring for a few minutes longer until
all the water has evaporated, pecans are coated, and pan is dry.
Turn nuts onto waxed paper or plate to cool.
------------------------------------------
Brownies w/ chiles
1/2 C. butter
1 egg, beaten
1 C. sugar
1 apple
3 roasted green chiles, pureed (or substitute 1 cup fresh Aji A.
or other favorite fresh pods)
1 C. flour
1/2 tsp baking powder
1/2 tsp soda
1/2 tsp cinnamon
1/4 tsp salt
1 1/2 cups chopped pecans or walnuts
1 can Hershey's C. Syrup
Icing:
1/2 tsp vanilla
2 tsp hot water
2 tsp melted butter
1/3 cup powdered sugar, or enough for preferred thickness
1 tsp dehydrated ground ripe peppers- your choice
Blend butter, egg, sugar. Add apples and chiles, then mix in
dry stuff. Bake in greased, floured 8" square pan @ 350 for
40 minutes.
Icing:
Ice while still hot.
------------------------------------------
Mocha Brownies With Chipotle Chilies
Yield:16
ingredients:
3 chilies, chipotle, dried
1/3 cup butter
4 ounces chocolate, bittersweet, coarsely, chopped
3 ounces chocolate, unsweetened, coarsely, chopped
2 teaspoons coffee, instant, granules
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1 pinch salt
cream, whipping
1 cocoa, powder
directions:
Preheat oven to 350°F (180°C)
In bowl, cover chilies in hot water; soak for 20 minutes or
until very soft.
Drain well.
Stem, seed and finely chop.
In saucepan over medium heat, melt together butter, 2 ounces
(60 g) of the bittersweet chocolate, the unsweetened chocolate
and coffee granules until smooth.
Let cool slightly. Whisk in sugar then whisk in eggs, 1 at a time,
and vanilla. Stir in reserved chilies and remaining bittersweet
chocolate.Stir in flour and salt.
Scrape batter into greased and parchment paper lined 8-inch (2 L)
square metal cake pan; bake in center of oven for 20 to 25 minutes
or until cake tester inserted in center comes out with a few moist
crumbs clinging.
Let cool in pan on rack.
Cut into squares.
In bowl, whip cream.
Serve each square with dollop of cream and sprinkle of cocoa powder.
-------------------------------------------
Chocolate Chipotle Brownies
Recipe By : RisaG
i n g r e d i e n t s
3/4 cup butter or margarine
6 ounces semi sweet chocolate -- broken into small pieces
3 ounces unsweetened chocolate
3 large eggs
3/4 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1 tablespoons chipotle powder
1/2 teaspoon cayenne powder
1/2 teaspoon ground coriander
1/8 teaspoon ground cloves
1 cup all-purpose flour
1/2 cup raisins -- soaked overnight in beer
1/2 cup hazelnuts -- toasted & chopped
confectioners' sugar -- for garnish
d i r e c t i o n s
Put the butter and chocolate in a microwaveable dish
and melt them together on HIGH for a few seconds at a
time until the chocolate was melted. Stir well. Cool.
Beat the eggs in a mixing bowl until they start to
thicken. Add the sugars. Continue beating until the mixture
is light and fluffy. Stir in vanilla and chocolate mixture.
Lightly toast the spices in a skillet over low heat, stirring
often and don't allow to burn.! Combine the spices and flour
in a bowl with a whisk.
Gently stir the dry ingredients into the wet ingredients.
Gently add the raisins and hazelnuts, stirring just until
combined. Don't over-mix.
Pour the mixture into a greased and floured 9" round pan.
Bake in a 350°F oven just until set 25-30 minutes. Cool
in the pan. Turn out and cut into wedges. If desired,
dust with confectioners' sugar and serve with vanilla
ice cream.
------------------------
Jalapeno Brownies
2/3 cup semisweet chocolate chips
1 stick butter
4 large eggs
1/2 teaspoon salt
2 cups sugar
1 teaspoon vanilla
1 1/4 cups flour
1/4 cocoa (depends on the juicy-ness of the chiles)
5 large Jalapenos
1 1/2 tablespoons chopped Habaneros
6 tiny Thai chiles or 2 cayennes -- (6 to 8)
3/4 cup chopped walnuts or pecans
CHOCOLATE CREAM CHEESE ICING:
8 oz. cream cheese
1/3 stick butter
1 teaspoon vanilla
4 tablespoons milk or cream
3 tablespoons cocoa or to taste
About 3 cups sifted powdered sugar
Melt butter and chocolate chips together in a microwave
or a double boiler.
In a large bowl, beat eggs with salt until foamy. Slowly
beat in sugar until well blended. Beat in vanilla. With
a wooden spoon, stir in the chocolate mixture until almost
blended. Stir in flour and cocoa until almost blended. Stir
in chopped peppers and nuts. Pour into a buttered 9 X 13
inch pan.
Bake at 350 degrees for 25 to 30 minutes or until top crust
cracks and inside looks moist but not runny.
Sift powdered sugar over the top or ice with Chocolate Cream
Cheese icing.
ICING:
Cream cheese and butter together. Add vanilla and milk. Add
cocoa and 2 cups powdered sugar. Blend well. Add remaining
powdered sugar and mix to desired spreading consistency.
Frost brownies. Cool.
Cut into squares and serve.
-----------------------------
Pepper Brownies
2/3 cup semisweet chocolate chips
1 stick butter
4 large eggs
1/2 teaspoon salt
2 cups sugar
1 teaspoon vanilla
1 1/4 cups flour
** 1/4 (or more) cups cocoa (depends on the juicy-ness of the chiles)
** 5 large Jalapenos (ten fresh ones were called for)
** 1 1/2 tablespoons chopped Habaneros
** 6 to 8 (I can't remember) tiny Thai chiles C
3/4 cup chopped walnuts or pecans
Melt butter and chocolate chips together in a microwave or a double
boiler. In a large bowl, beat eggs with salt until foamy. Slowly
beat in sugar until well blended. Beat in vanilla. With a wooden
spoon, stir in the chocolate mixture until almost blended. Stir
in flour and cocoa until almost blended. Stir in chopped seeded
***(I don't seed ANY chile pepper) peppers and nuts. Pour into a
buttered 9 X 13 inch pan. Bake at 350 F for 25 to 30 minutes or
until top crust cracks and inside looks moist but not runny. Cool.
Do not try to cut brownies while warm. Top with chocolate cream
cheese icing, **** I don't put icing on top of brownies but, the
recipe is below if you care for icing on brownies.
Chocolate Cream Cheese icing:
8 oz. cream cheese
1/3 stick of butter
1 teaspoon vanilla
4 tablespoons milk or cream
3 tablespoons cocoa or to taste
About 3 cups sifted powdered sugar
Cream cheese and butter. Add vanilla and milk. Add cocoa
and 2 cups powdered sugar. Blend well. Add remaining powdered
sugar and mix to desired spreading consistency. Frost brownies
-----------------------------------------
Hot Luck Chocolate Chipotle Brownies
3/4 cup butter or margarine
6 oz semi sweet chocolate -- broken into sm pc
3 oz unsweetened chocolate
3 large eggs
3/4 cup sugar
1/2 cup brown sugar
2 tsp vanilla extract
1 tbsp chipotle powder
1/2 tsp cayenne powder
1/2 tsp ground coriander
1/8 tsp ground cloves
1 cup all-purpose flour
1/2 cup raisins -- soaked overnight in beer
1/2 cup hazelnuts -- toasted & chopped
confectioners' sugar -- for garnish
Combine the chocolate and butter in a heavy bottomed pan and
cook over low heat just until chocolate melts. Cool. Beat the
eggs in a mixing bowl until they start to thicken. Add the
sugars. Continue beating until the mixture is light and fluffy.
Stir in vanilla and chocolate mixture. Lightly toast the spices
in a skillet over low heat, stirring often. DO NOT LET THEM BURN!
Combine the spices and flour in a bowl with a whisk. Gently stir
the dry ingredients into the wet ingredients. Gently add the
raisins and hazelnuts, stirring just until combined.
Don't overmix.
Pour the mixture into a greased and floured 9" round pan. Bake
in a 350°F oven just until set 25-30 minutes. Cool in the pan.
Turn out and cut into wedges. If desired, dust with confectioners'
sugar and serve with vanilla ice cream.
Notes:
* I put the butter and chocolate in a microwaveable dish and melted
them together on HIGH for a few seconds at a time until the chocolate
was melted. I stirred them together. Then completed the recipe.
----- Original Message -----
From: Paula
To: phaedrus
Sent: Monday, November 18, 2002 2:26 PM
Subject: Pistachio Chicken Rolls
> I am looking for a recipe for chicken breast stuffed with a
> pistachio dressing. The dressing seemed to consist primarily
> of pistachios, bread crumbs, seasonings, can I think butter.
> The chicken breast were flattened out, filled, and then
> rolled pinwheel fashion. They were cut into medallions for
> serving. Unfortunately, I do not know the name of
> the restaurant we had them at.
>
> Thank you,
> Paula
Hi Paula,
Is this it?
Phaed
title: pistachio chicken rolls
categories: entree
servings: 8
8 chicken breast half
2 t unsalted butter
1 c mushroom
1/4 c pistachios
1/2 c baked ham
1/2 c fresh breadcrumbs
1/2 t kosher salt
1/8 t pepper
2 t cornstarch
1/2 c dry white wine
1/4 c unsalted butter
1/4 c apricot preserves
1/4 c chutney
1 orange
1/4 c pistachios
Remove filets from breast halves and reserve
Place each breast half onto a sheet of plastic wrap
Sprinkle with a couple drops of water
Cover with another sheet of plastic wrap
Pound each breast half to a thickness of about 1/4-inch
Heat butter in a small skillet or saute pan, over a medium flame
Add mushrooms, chopped pistachios, and ham
Heat and stir until mushrooms have given up their moisture and
it has almost evaporated
Add breadcrumbs-mix well
Remove from heat and set aside
Season chicken lightly with salt and white pepper
Divide mushroom mixture between portions of chicken
Rollup tightly and secure with toothpicks
Place seam-side down into a baking pan
Combine cornstarch and wine in a small saucepan-mix well place
over a low flame
Add butter, apricot preserves, and chutney
Heat and stir until mixture dissolves and thickens slightly pour
half of sauce mixture over chicken rolls
Bake @ 350 degrees for 30-40 minutes, basting often
Remove toothpicks from rolls
Ladle remaining sauce onto individual serving plates
Cut each roll into 3/8-inch slices
Arrange cut-side up, in an overlapping pattern, onto plates garnish with
orange slices and whole pistachios
Serve at once.
----- Original Message -----
From: Knud
To: phaedrus
Sent: Sunday, November 17, 2002 8:29 PM
Subject: Shepard Pie
Hej Uncle
Would you have an easy recp. for Shepard Pie
seya
Knud
Hi Knud,
Try the ones below.
Phaed
Shepherd's Pie
Ingredients :
2 lbs. ground beef
1 med. onion, chopped
Salad oil
1 (10 1/2 oz.) can tomato soup
2 c. green beans
3 c. mashed potatoes (I use the leftovers)
1/2 c. grated cheese
Preparation :
Brown ground beef and onion in oil, season with pepper and salt if
desired. Place meat mixture in lightly buttered baking dish. Put
green beans on top. Spread mashed potatoes over it all. Bake at
350 degrees for 30 minutes. Top with cheese and dash of paprika.
Return to oven for another 5 minutes. Serves 8.
----------------------------------
SHEPHERD'S PIE
Ingredients :
1 lb. ground beef
1/2 c. sliced celery
1/4 c. chopped onion
1 can vegetarian vegetable soup
1/2 tsp. salt
1/8 tsp. thyme leaves, crushed
2 c. seasoned mashed potatoes
Preparation :
In saucepan, cook celery and onion until tender; use shortening,
if needed. Brown beef, stir to separate meat. Pour off fat. Stir
in soup, salt, thyme. Pour into 1 1/2 quart casserole. Spoon
potatoes around edge of casserole. Bake at 400 degrees for 25
minutes or until hot. Makes 4 servings.
----- Original Message -----
From: Sandra
To: phaedrus
Sent: Monday, November 18, 2002 3:04 PM
Subject: Squash Casseroll
> Hi,
>
> I know this recipe is on the web but I can't find it.
>
> Squash Casserol (Even people who hate squash love this)
Hi Sandra,
See below.
Phaed
Aunt Fanny's Baked Yellow Squash
Serves 6 generous portions as a vegetable side dish.
Even if you don't care for squash, you will love this flavor
treat from Aunt Fanny's Cabin in Smyrna Georgia.
Recipe Ingredients
3 Lbs. Yellow summer squash.
1/2 Cup Chopped onions.
2 Large eggs.
1 Stick, butter.
1 Tbs. Sugar.
1 Tsp. Salt or to taste.
1/2 Tsp. Black pepper, or to taste.
1/2 Cup Cracker meal or bread crumbs.
Recipe Preparation
Place a 3 to 4 quart pot of salted water on the stove, over high
heat, and bring to a boil.
Wash and cut squash into 1/2 inch chunks.
Place squash chunks into pot of boiling water and return to the
boil. Reduce heat and simmer, covered, until squash is fork tender.
Approximately 10 minutes.
Drain VERY well. Mash and/or puree to whatever texture you may
desire.
Add onion, eggs, sugar, salt, pepper and half the butter to your
Squished squash. Mix well to blend.
Pour mixture into a 2 quart buttered casserole.
Melt remaining butter and pour evenly over squash mixture.
Sprinkle with cracker meal or bread crumbs.
Bake in Pre-heated 375°F. oven for approximately 1 hour or until
nicely browned and cooked through. [Set]
NOTES and VARIATIONS
Squash casserole may be held in a 250°F. oven until ready to
serve.
You might add a few sprinkles of nutmeg to the mixture before
pouring it into the casserole.
For a decidedly custard-like texture, add a 1/4 cup of heavy
whipping cream and blend into the mixture, before pouring into
casserole. I generally bake this variation in a water bath.
----- Original Message -----
From: Pete
To: phaedrus
Sent: Saturday, November 16, 2002 2:38 PM
Subject: canning salsa
I hope you can help!!
I am planning on making some homemade salsa & i would like
your advice on a nice medium recepie & how to preserve it.
Your feedback would be greatly appreciated.
Thanks
Pete
Hi Pete,
I'm no expert myself, but this page has instructions on making and canning 6 kinds of salsa:
Canning Salsa
And this site has links to dozens of salsa recipes:
Salsa Recipes
Phaed
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