Down South Cooking Recipes : Goose Breast Cooking Recipes
Down South Cooking Recipes
- (Cooking recipe) A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
- Down South is the title of a recording by American folk music artists Doc Watson and Merle Watson, released in 1984.
- Thomas Rhett Akins (born October 13, 1969, in Valdosta, Georgia) is an American country music singer and songwriter.
Poblano-Chorizo Egg Bake
2 large poblano chiles
1 lb fresh bulk chorizo sausage
2 cans (8 oz each) Pillsbury® Place 'n Bake™ refrigerated crescent rounds
1 can (15 oz) Progresso® black beans, drained, rinsed
1 cup plum (Roma) tomatoes, seeded and coarsely chopped (about 4)
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded Monterey Jack cheese (4 oz)
1 1/2 cups milk
1/2 teaspoon ground cumin
Salt and pepper, if desired
2 tablespoons milk
2/3 cup nacho-flavored tortilla chips, crushed
Salsa, if desired
1. Set oven control to broil. Place chiles on broiler pan. Broil with tops 2 inches from heat, turning frequently, 6 to 8 minutes or until skins are blistered and lightly charred. Transfer chiles to resealable food-storage plastic bag; seal bag and place in bowl of ice water 5 to 10 minutes. Remove skin by running fingers down each chile. Cut stem and top off each chile. Cut slit down side, and remove seeds. Coarsely chop chiles; set aside.
2. Heat oven to 350°F. Spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray.
3. In 10-inch skillet, cook sausage over medium-high heat about 7 minutes or until thoroughly browned, breaking into small pieces. Drain well; move to plate lined with paper towel. Pat with towel to remove additional grease.
4. Separate dough into total of 16 rounds. Cut each of 9 rounds into 4 pieces. Arrange pieces evenly in baking dish. Cut remaining 7 rounds in half for topping; set aside.
5. Spread sausage, black beans, tomatoes and both cheeses evenly in pan over crescent pieces.
6. In large bowl, beat eggs, 1 1/2 cups milk, the cumin, chopped chiles, salt and pepper with wire whisk until well blended. Pour over mixture in baking dish. Press down with back of spoon, making sure all ingredients are covered with egg mixture.
7. Dip reserved crescent halves into 2 tablespoons milk, and roll in crushed chips. Place around edge of pan.
8. Bake 52 to 57 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares. Serve with salsa.
20/365 - Red Potato Curry
I sort of hate potatoes, but my signature dish is definitely my red potato curry. It's a conundrum. The recipe is handed down from my South African mother and then modified by me (read: added coconut milk). Is it delicious? American eaters seem to think so, but why don't you judge for yourself?
1 lb of potatoes
6 crushed garlic gloves
2 tsp of raw ginger
1 tsp of ground coriander
1 cup of coconut milk
1/2 cube of bouillon
1 cup of chopped green onions, yellow onions, chives or shallots
2 tbsp of curry powder
4-6 chopped thai chili peppers (experiment with this to find your preferred spiciness... it can also be increased with cayenne pepper)
1 tsp of salt
pinch of black pepper
2 tsp of lemon juice
1) Brown onions in oil with garlic over medium-high heat until the garlic sweats
2) Add everything but the coconut milk, bouillon, and potatoes and saute over low heat.
3) Add potatoes and mix well over low heat. Potatoes should be evenly coated in the mix of spices resulting in everything being that nice bright curry yellow.
4) Add coconut milk and bouillon and mix well.
5) Bring to a boil and then let simmer for forty minutes.
6)Let sit, covered, for ten minutes. Serve with basmati rice and warm nan.
Serves four. Larger proportions will require about 50 minutes of cooking time instead of forty.
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