Wednesday, February 01, 2006

We had a great dinner last night and I'd like to share the recipes with you today. They are all from the Food Network. I have been watching those cooking shows and have learned so much about cooking that I never knew. Here is a link to food network if you want to check it out.

2 1/2 pounds beef stew meat or beef chuck, cut into 1-inch cubes

2 1/2 pounds pork stew meat or shoulder, cut into 1- inch cubes
1 tablespoon kosher salt
Freshly ground black pepper
1/3 to 1/2 cup corn oil
2 large Spanish onions, chopped
10 large cloves garlic, minced (I used 3)
1/3 cup chili powder, plus 2 tablespoons (I used about 1 T)
1 tablespoon ground cumin (I used 1 t)
2 teaspoons dried oregano
1 (15-ounce) can diced tomatoes (I used crushed tomatoes)
5 cups low-sodium chicken broth
2 (15 1/2-ounce) cans pinto beans, drained and rinsed
Serving suggestions: White rice, chopped cilantro, shredded Cheddar, chopped tomatoes, minced fresh or pickled jalapeno peppers

Pat the meat dry with a paper towel and season with the salt and pepper. Heat 2 tablespoons of the oil in a large stew pot or Dutch oven over medium-high heat. Sear the meat, in small batches, until well browned, adding more oil to the pan as needed. Transfer meat to a bowl and reserve.
Discard all but 2 tablespoons of oil from the pan. Saute the onions over medium heat for 10 minutes, scraping up the browned bits with a wooden spoon from the bottom of the pan. Add the garlic and saute for 2 minutes more. Stir in the 1/3 cup chili powder, cumin, and oregano and cook for 2 minutes. Add the canned diced tomatoes and whisk in 4 cups of the stock. Add the meat and any accumulated juices back to the pot. Bring to a gentle simmer. Season the chili with the salt and pepper, cover, and cook for 30 minutes.
In a food processor or blender puree half of the beans with the remaining 1 cup of stock. Add the bean mixture to the chili along with the whole beans. Let simmer, uncovered, 1 hour more or until the meat is tender. Stir in the remaining 2 tablespoons chili powder and season with salt and pepper, to taste. Serve with rice and suggested condiments.

I put my changes in parentheses if you like your food a little more on the mild side. I can't imagine 10 cloves of garlic or that much chili powder but some people like it HOT!


1 package active dry yeast
3/4 cup water (98 to 105 degrees F)
2 1/2 cups plus 1/2 to 1 cup prepared biscuit mix
1 tablespoon sugar

1/4 cup stick butter melted.

Preheat oven to 400 degrees.

dissolve the yeast in the water. Put the 2 1/2 cups of biscuit mix in a large bowl; stir in the sugar. Add the yeast mixture, stirring vigorously. Sprinkle the work surface generously with the remaining 1/2 to 1 cup biscuit mix.

Turn the dough out onto the surface and knead well, 15 to 20 times. Shape the dough as desired. (I shape heaping tablespoons of dough into balls). Place on a lightly greased baking sheet, cover with a damp cloth, and let rise in a warm place for 1 hour.

Just before putting into oven, brush rolls with melted butter. (I forgot this part because my back was hurting by now). Bake for 12 to 15 minutes, or till golden brown. Brush the rolls again with melted butter while they're hot. (I forgot this part fact, I think the butter is still in my microwave)


1 3/4 cups all purpose flour
1 3/4 cups brown sugar
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 teaspoon vanilla extract
2 eggs
4 tablespoons vegetable oil
1 cup boiling water

Preheat oven to 350 degrees.

Combine dry ingredients in a large bowl and slowly whisk in wet ingredients. Pour into greased 9 by 13 inch pan and bake for 25 minutes. This can be dusted with confectioners sugar.

I found it took longer than 25 minutes for my cake to bake and it was so moist it didn't need any sugar on top. I have never had a moister chocolate cake and it's so easy!!

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