Beat 1 stick + 1 tbsp butter and 1 cup sugar until light and fluffy.
Add in 3 eggs and keep beating until it doesn't get any fluffier
Add 1 cup sour cream.Mix until blended.
Add 3 cups flour,1 tbsp baking powder,1 tsp baking soda and blend well. Mixture will be very thick.
Topping/filler: 1/2 cup sugar,1 tsp. cinnamon, 1 tsp.cocoa,1/2 cup chopped nuts
Spoon half of batter into greased and floured tube pan.Sprinkle most of the of topping/filler, then rest of batter and remaining topping.
375F, 50 minutes
No actual recipe, but spaghetti, sun-dried tomatoes, feta cheese, olive oil, garlic, oregano, basil. Maybe something like chicken if you really need a meat. Yes please.
Mmm, pasta! I've been been experimenting with my new favorite recipe to make sauce from the late-summer tomatoes. | This method | for mixing a homemade long-cooked tomato paste with a 40-minute sauce with some hardly-cooked pulp is delicious. I've tried it using a food mill and doing the more labor-intensive removal of skin and seeds before cooking, which I like even better when there's time to do it that way. I'm freezing the results to enjoy a bit of summer in January.
Cut 1.5 lbs each of pot-roast-quality beef and pork into 1" cubes. Brown in butter or oil. In the drippings, sauté a chopped green pepper and onion. Put all that in a large pot and add two large cans of tomatoes (the whole ones, not the diced) with their liquid.
Add a cup of red wine, 2 tbs cumin, 1/2 tsp each of ground clove and cayenne, a coupla bay leaves, salt and pepper. Bring it to a boil and then simmer covered for 2 hours, stirring occasionally.
Remove lid and continue simmering until reduced to desired consistency, maybe 45 minutes. Skim off the fat if there's too much for you. Maybe break up the tomatoes a bit with a spoon, if they haven't given up yet.
Serve in bowls and garnish with parsley. You've made chile verde, the real kind with no beans, so serve with flour tortillas. The leftover reheated is even better.
Sour Cream Coffee Cake
Beat 1 stick + 1 tbsp butter and 1 cup sugar until light and fluffy.
Add in 3 eggs and keep beating until it doesn't get any fluffier
Add 1 cup sour cream.Mix until blended.
Add 3 cups flour,1 tbsp baking powder,1 tsp baking soda and blend well. Mixture will be very thick.
Topping/filler: 1/2 cup sugar,1 tsp. cinnamon, 1 tsp.cocoa,1/2 cup chopped nuts
Spoon half of batter into greased and floured tube pan.Sprinkle most of the of topping/filler, then rest of batter and remaining topping.
375F, 50 minutes
Good. No liver.
Garnish with raw liver strips
Fainting, like a common Clinton? Weak.
"…surrounded by a thin, thin, thin, 16 mm shell- and inside? It's delicious"
<img src="https://hackadaycom.files.wordpress.com/2016/08/tentacle_movin.gif" width="400">
Disturbing.
No actual recipe, but spaghetti, sun-dried tomatoes, feta cheese, olive oil, garlic, oregano, basil. Maybe something like chicken if you really need a meat. Yes please.
Mmm, pasta! I've been been experimenting with my new favorite recipe to make sauce from the late-summer tomatoes. | This method | for mixing a homemade long-cooked tomato paste with a 40-minute sauce with some hardly-cooked pulp is delicious. I've tried it using a food mill and doing the more labor-intensive removal of skin and seeds before cooking, which I like even better when there's time to do it that way. I'm freezing the results to enjoy a bit of summer in January.
Cut 1.5 lbs each of pot-roast-quality beef and pork into 1" cubes. Brown in butter or oil. In the drippings, sauté a chopped green pepper and onion. Put all that in a large pot and add two large cans of tomatoes (the whole ones, not the diced) with their liquid.
Add a cup of red wine, 2 tbs cumin, 1/2 tsp each of ground clove and cayenne, a coupla bay leaves, salt and pepper. Bring it to a boil and then simmer covered for 2 hours, stirring occasionally.
Remove lid and continue simmering until reduced to desired consistency, maybe 45 minutes. Skim off the fat if there's too much for you. Maybe break up the tomatoes a bit with a spoon, if they haven't given up yet.
Serve in bowls and garnish with parsley. You've made chile verde, the real kind with no beans, so serve with flour tortillas. The leftover reheated is even better.
Any chili recipe without a recommendation of an accompanying tequila is incomplete, don't you think?
Yes but I'm ignorant about tequila. What'd be good?
No fucking clue, better ask Blue.
Who's buying?
glasspusher said something about those bottles with the silver filigree leaves wrapped around them.
<img src="http://media-cache-ec0.pinimg.com/736x/7d/d6/fa/7dd6fa406f8a897ce332f293060ee81f.jpg">
Ya got me.
Best I ever had was Patron and/or Herradura. But that's like tiny – sips stuff for after.
Beer or red wine are really better to accompany the chile. You want something you can slosh down in quantities sufficient to put out the fire.
No personal knowledge, but I have it on good authority that this is the real deal:
<img src="http://www.richjourney.com/Pictures/corzo2.jpg"</img>
My view on chili style: If it's tasty, I will eat it.
Good answer. Once I would have won a chili competition (not that I cared) if it had had beans in it.
#NotBitter
Oops, I forgot the thing that makes this chile chile: two cans of diced green chiles, mild or hot depending on your preference.
Fill 1 car with self and guest
Drive to Damon's Steak House in Glendale California
Go in; order steak
Eat